Venere is a wholegrain rice with a natural black shell. It smells like fresh bread, is very nutritious and rich in trace elements and protein. A few years ago, a Chinese expert succeeded in crossing this variety from Asia with native plants so that it can also thrive in our climate zone and in Piedmont. Venere rice can be used very well as risotto rice. Ideal with buffalo mozzarella. Finish the risotto with butter and parmesan, place thick slices of mozzarella on top and serve. The fine lactic acid goes perfectly with the nutty, salty risotto.

Cooking time: 35 to 40 minutes.