Black Venere rice, pancetta and mushrooms

Venere rice with pancetta and mushrooms is the ideal lunchtime treat. Black venere rice is an Italian rice variety obtained from a cross between black Asian rice and a local variety from the Po Plain area. Apart from its colour and elongated shape, venere rice has a characteristic flavour that  could be defined as spicy. This is why it is often used in fish dishes. Venere rice with courgettes and prawns is a classic which enhances the unique taste of the rice without drowning the delicacy of vegetables and shellfish. 

Besides courgettes and prawns, venere rice may also be served with pancetta and mushrooms in a harmonious balance between a fatty taste and a more delicate flavour.   

The Recipe:

To prepare venere rice with pancetta and mushrooms put the water on the heat and when it starts to boil, add salt. After a couple of minutes, throw in the rice and leave it to cook for about 20 minutes or as indicated in the cooking instructions on the pack.  

While the rice is cooking, clean and slice the mushrooms, then clean and dice the onion finely. Now heat a non-stick pan and melt a knob of butter in it, add the onion and fry until golden, before throwing in the mushrooms. As soon as they start to darken in colour, add the pancetta to the pan and mix everything well to amalgamate the flavours. Season with salt and pepper if necessary. 

In the meantime, the rice ought to be ready. Strain it and add it to the mixture in the pan, before sprinkling it with a little white wine. Allow the wine to evaporate and then serve. 

For really special occasions you can serve venere rice in a spectacular way, using an empty pumpkin as a serving dish. 

You can use a type of non-edible carving pumpkin. Cut it almost in half horizontally, remove the pulp and then pour in the black venere rice with pancetta and mushrooms as soon as it is ready for serving.