Yields 4 servings
Cook Time 1 hour 5 minutes
6 cups Pacific Low-sodium Chicken Broth
1 tablespoon Planeta Extra-Virgin Olive Oil
1 medium onion, finely diced
1 1/2 cups Venere Black Rice
1/2 cup dry white wine
Trapani Sea Salt and freshly ground Tellicherry Peppercorns
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, thinly sliced
Bring the Pacific Chicken Broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
Meanwhile, heat the Planeta Olive Oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the Venere Black Rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
Ladle in 3/4 cup hot Pacific Chicken Broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
Stir in 3/4 teaspoon Trapani Sea Salt, ground Tellicherry Pepper to taste and 1/2 cup Parmigiano-Reggiano. Divide among bowls. Top with the remaining 1/4 cup Parmigiano-Reggiano and the basil.
Recipe adapted from and photo courtesy of www.foodtv.com
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