Black Venere Rice Pudding with Mascarpone Cream, Roasted Pears, Chestnut Honey and Toasted Piedmont Hazelnuts
- Jul 31
- 3 min read
Story of the Dish
Rice has been used in Italian desserts for centuries, particularly throughout Northern Italy, where the fertile plains of the Po Valley produce some of the finest rice in the world. Traditional rice puddings, sweet rice cakes, and creamy spoon desserts have long been part of regional cuisine, combining simple ingredients such as milk, citrus, vanilla, and sugar into elegant, comforting sweets.
Black Venere rice offers an entirely new interpretation of this tradition. Its naturally aromatic fragrance, subtle notes of toasted bread and hazelnuts, and dramatic ebony color create a striking contrast against delicate mascarpone cream. Unlike conventional white rice, Venere retains a gentle firmness even after slow cooking, giving the dessert an exceptional texture.
Sweet roasted pears, slowly caramelized with chestnut honey and butter, add warmth and natural sweetness without overpowering the rice. Toasted Piedmont hazelnuts provide crunch, while a touch of dark chocolate and orange zest complete the dish with unmistakably Italian flavors.
The result is a sophisticated dessert that surprises both visually and on the palate. Rich without being heavy, modern yet deeply rooted in Italian tradition, it is a dessert worthy of the finest restaurants.
Ingredients
Serves: 4
Venere Rice Pudding
1 cup Italian Venere black rice
3 cups whole milk
1 cup heavy cream
¼ cup granulated sugar
1 vanilla bean, split lengthwise
Zest of 1 organic orange
Pinch of sea salt
Mascarpone Cream
8 oz mascarpone cheese
½ cup heavy cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
Roasted Pears
2 ripe Bosc pears
2 tbsp unsalted butter
2 tbsp chestnut honey
½ tsp ground cinnamon
Pinch of sea salt
Garnish
½ cup toasted Piedmont hazelnuts, roughly chopped
Dark chocolate shavings (70%)
Fresh orange zest
Mint leaves
A light drizzle of chestnut honey
Preparation
Cook the Venere Rice
Rinse the rice thoroughly under cold water.
In a heavy saucepan, combine the milk, heavy cream, vanilla bean, orange zest, sugar, and a pinch of sea salt.
Bring just to a gentle simmer.
Add the Venere rice.
Cook slowly over very low heat for 45 to 50 minutes, stirring frequently to prevent sticking.
The rice should absorb most of the liquid while remaining pleasantly firm.
Remove the vanilla bean.
Allow the pudding to cool until just slightly warm.
Prepare the Mascarpone Cream
In a chilled bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and light.
Do not overwhip.
Refrigerate until ready to serve.
Roast the Pears
Peel the pears and cut them into elegant wedges.
Heat the butter in a sauté pan.
Add the pears.
Cook gently until lightly golden.
Add the chestnut honey, cinnamon, and a pinch of sea salt.
Continue cooking until the pears become tender and beautifully caramelized while still holding their shape.
Allow them to cool slightly.
Assemble the Dessert
Spoon the slightly warm Venere rice pudding into shallow dessert bowls.
Add a generous quenelle of mascarpone cream in the center.
Arrange the roasted pear wedges naturally around the cream.
Scatter the toasted Piedmont hazelnuts over the dessert.
Finish with dark chocolate shavings, freshly grated orange zest, a light drizzle of chestnut honey, and a few small mint leaves.
Serve slightly warm or at room temperature for the best balance of flavors and textures.
Wine Pairing
A Moscato Passito di Sardegna offers floral aromas, honeyed sweetness, and refreshing acidity that beautifully complement the roasted pears and mascarpone.
For an even richer pairing, a Recioto di Soave DOCG provides notes of apricot, dried fruit, and almonds that elevate every component of the dessert.
Chef Tips
Cook the Venere rice gently; patience produces the creamiest texture while preserving its signature bite.
Chestnut honey adds remarkable depth and pairs naturally with pears and hazelnuts.
Toast the hazelnuts just before serving to maximize their aroma and crunch.
The mascarpone cream should be cold when served against the slightly warm rice for a beautiful temperature contrast.
Finish the dessert with freshly grated orange zest immediately before serving to brighten the richness of the mascarpone and chocolate.
Chef Gianluca
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