Black rice with shrimp and burrata. Do you know black rice, also called Venere rice? Black rice is a prized wholegrain rice, created and perfected in Italy a couple of decades ago and born from the crossing of two varieties: one typical of the Po Valley and the other Asian. The grain of Venere rice is slightly elongated, its flavor is intense and characteristic, and during cooking it gives off an aroma similar to freshly baked bread and it is usually used to prepare cold dishes. I personally love this variety and in particular I use Flora wholegrain black rice, but despite many recipes that call for using the rice cooked and chilled, I also adore it in risottos. So a few days ago I bought some shrimp and burrata and set about making this creamy black risotto with a delicate fragrance. Risottos made with black rice have a particular texture because the black rice grain never overcooks, yet you can still achieve excellent creaminess, an intense and delicate aroma and a refined flavor that, as in this case, pairs wonderfully with seafood. But now let’s go to the kitchen: before making the black rice with shrimp and burrata we need to prepare the shrimp bisque, a fish stock with an intense flavor perfect for many recipes and especially indicated for this risotto. Remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile, and you will also find many other recipes for delicious risottos here.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make black rice with shrimp and burrata
- 1.8 lb shrimp (use only the heads and shells)
- 2 cloves garlic
- 10 cherry tomatoes
- 1/2 cup white wine
- 1 bunch parsley
- to taste salt
- 8.5 cups water
- 2 1/2 cups black rice (Flora)
- as needed shrimp bisque
- 1.8 lb shrimp (to be shelled and cleaned)
- as needed extra virgin olive oil
- 3 medium shallots (about 80 g)
- 3/4 cup grated Grana Padano (or Parmesan)
- 3 1/2 tbsp butter
- 7 oz burrata (or stracciatella)
- as needed unsalted pistachios
Tools
- Pot
- Blender
- Sieve fine-mesh or cloth
- Wooden spoons
Steps to make black rice with shrimp and burrata
To make black rice with shrimp and burrata, start by preparing the bisque.
Rinse the shrimp, drain them and remove their heads and shells. With the help of a toothpick, and if you are willing, remove the intestinal vein; set the shrimp aside, you will need them for the black risotto, and proceed to make the bisque.
Sauté the garlic in a generous splash of olive oil, rinse the cherry tomatoes, halve them and add them to the garlic. Add the parsley and then immediately the heads and shells.
Pour in the white wine, deglaze over high heat and add salt.
Stir and crush the heads and shells to release their juices. Pour in the water and cook over medium heat covered for 20 minutes, then raise the heat and reduce for 10 minutes. Blend the heads and shells that have cooked in their broth and strain first through a fine-mesh sieve and then through a cheesecloth or cotton strainer.
Our shrimp stock or bisque is ready and we can proceed with the risotto.
Put the rice into a heavy-bottomed pot, turn on the stove and toast the rice until you can smell it. Separately, sauté the peeled, finely chopped shallot in the butter and then add it to the rice. Start adding the broth little by little and stirring often, cook the rice adding bisque whenever necessary. When cooked, finish off off the heat with olive oil and grated cheese and add half of the shrimp (they will cook with the heat of the rice). Adjust rice cooking to your taste, extending the time if needed and remembering that black rice always remains quite firm.
Sauté the remaining shrimp in a pan with a drizzle of olive oil.
Plate the rice immediately, garnishing it with burrata or stracciatella, the sautéed shrimp and whole or chopped pistachios.
Eat immediately. I recommend preparing only the amount of rice you plan to eat; I do not recommend making it in advance.
If you have leftovers you can store them in the refrigerator and consume within 24 hours after reheating, but it will never be as good as freshly made because seafood is best when fresh.
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