Black Rice

5o deluxe se black medium grain rice, parboiled, ingredients: rice, origin: italy, stored dry, not above normal room temperature, unopened be best before: see underside, made in italy, risotto with scampi: you need (4 servings): 12 certified giant prawns, 8 dl water, 1 dl vermouth, 2 dl dry white wine, 1 dl fish fund, 2-3 parsley stalks, 3 bay leaves, 3 tbsp finely chopped parsley, 4 finely chopped shallots, 10-12 black peppercorns, 5 dl black rice, 3 tbsp butter, 2 tbsp olive oil, 4 tbsp grated parmesan cheese, 1 squeezed clove of garlic, salt, pepper, boil salted water, vermouth, 1 dl wine and fish fund together with three of the chopped shallots, parsley stalks, bay leaves and peppercorns, let small cook for 25 minutes, add to the giant prawns and remove them after 3-5 minutes (depending on the size of the prawns) and leave to cool, set aside, fry the last shallots in olive oil in a casserole and add the rice, brown the rice and deglacera with the rest of the wine, once the wine has evaporated, pour the fund over the rice through a colander and leave to cook until the rice is almost al dente (at least 20 minutes), tip! cook under a lid for the first 15 minutes, remove the casserole from the plate and mix in the parsley, giant prawns, parmesan and a squeezed clove of garlic and leave to rest for 2-3 minutes, garnish with chopped parsley before serving, dl rice, water ei ca et in a fluffa ervera, ill rice heat the roll cket on, antidade 1, numa em lume nexendo o arroz pt arroz integral preto de grãos medios, vaporizado, ideal para saladas ou como acompanhamento, conservar em local seco e fresco, consumir de preferência antes de: ver fundo, sugestão de receita: arroz preto com camarão-tigre: ingredientes %ri nara 4 noroõo