Venere black rice with shrimp And zucchini

Name: Riso nero Venere con gamberi e zucchine
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 250 g di riso Venere parboiled; 20 g di olio extravergine d'oliva; 300 g di gamberi; 300 g di zucchine; 1 limone, succo e scorza; q.b. di sale fino

Riso nero Venere con gamberi e zucchine

Parboiled Venere rice with lemon prawns and grated courgettes

Venere rice with zucchini soft and shrimp sautéed with lemon, for a compact and fragrant first course.

42 min

4 servings

Easy

This first course combines the compact consistency of parboiled Venere rice with the delicacy of shrimp and the softness of the zucchiniIt is suitable for a lunch or dinner where you want to bring to the table a balanced, colorful and citrus-scented preparation. The rice maintains dark and well-separated grains, while the zucchini grated create a tender component that binds the dressing without weighing it down. shrimp, cooked quickly in skillet, complement the dish with a firm, juicy texture and their characteristic bright color. Lemon zest and juice add freshness and balance the natural sweetness of the shellfish and vegetables. Cooking the ingredients separately preserves their textures and aromas, while the subsequent blending makes the rice uniform and easy to plate.

Instructions

Voice reading

6 steps · natural Italian voice

Cook the rice

20 min

Bring to a boil plenty of water in a pot, salt and pour in the parboiled Venere rice. Cook for 15-20 minutes, or until the grains are tender but still slightly al denteTaste a few grains to check if they are cooked: they should still have a slight resistance in the center.

Cook the zucchini

5 min

Heat the extra virgin olive oil in a shallow pan, add the zucchini grated and season with salt to taste. Cook them over medium heat Cook for about 5 minutes, stirring, until they release some of their water and become soft without darkening. If using garlic, remove it before continuing.

Clean the shrimp

5 min

Remove the shell and tail if necessary, cut the back lengthwise and remove the intestine. Transfer the shrimp in a bowl and flavor them with grated lemon zest and a pinch of saltAvoid condiments not listed in the ingredients list.

Brown the shrimp

2 min

Heat one skillet over high heat and cook the shrimp for about 2 minutes, drizzling with lemon juice. Turn once: cooking is complete when the flesh becomes opaque and brightly colored, maintaining a firm texture. Do not overcook to avoid drying out.

Mix the rice

2 min

Drain the cooked rice and transfer it to a bowl. Combine the zucchini and mix with a tablespoon until the seasoning is evenly distributed. Taste and adjust the salt; the mixture It should be moist but not watery, with the grains still clearly recognizable.

Compose the dish

3 min

Spread the rice in a bowl or mold and press it down with the back of a spoon, without crushing the grains. Gently turn the mold upside down, if using, and top with the shrimp with lemon. Serve immediately, when the rice is hot and shrimp retain their consistency.

Chef's Tips

Drain the rice when the grain retains a slight resistance in the center and mix it immediately with the zucchini: this way it maintains its consistency and absorbs the seasoning without becoming soft.