Black Venere Rice with Red Sicilian Prawns, Saffron Cream and Lemon Oil
- Jul 31
- 3 min read
Story of the Dish
Black Venere rice is one of Italy's most distinctive varieties, immediately recognizable by its deep ebony color, naturally aromatic fragrance, and pleasantly nutty flavor. Although inspired by ancient black rice cultivated in Asia, Italian Venere rice was developed through careful agricultural selection in the Po Valley, where the country's finest rice has been grown for centuries. Today it has become a favorite ingredient among Italian chefs for its remarkable flavor, elegant appearance, and excellent nutritional profile.
Its firm texture makes it an exceptional partner for seafood. Unlike traditional risotto rice, Venere retains a delicate bite while absorbing the flavors of shellfish, saffron, herbs, and citrus. The result is a dish that feels both rustic and luxurious.
In this recipe, premium Sicilian Red Prawns are lightly seared to preserve their natural sweetness, while a silky saffron cream adds richness without overwhelming the delicate seafood. A fragrant lemon-infused olive oil brightens the entire plate, creating a balance between sweetness, minerality, and freshness that reflects the flavors of the Mediterranean.
Elegant enough for fine dining yet deeply rooted in Italian ingredients, this dish celebrates the meeting of land, sea, and centuries of culinary tradition.
Ingredients
Serves: 4
Venere Rice
2 cups Italian Venere black rice
6 cups seafood stock
2 tbsp extra virgin olive oil
1 small shallot, finely minced
½ cup Vermentino wine
Salt
Red Prawns
12 large Sicilian Red Prawns
2 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper
Saffron Cream
1 cup heavy cream
½ cup seafood stock
1 generous pinch Italian saffron threads
1 tbsp unsalted butter
Lemon Oil
¼ cup premium extra virgin olive oil
Finely grated zest of one organic lemon
Garnish
Fennel fronds
Lemon zest
Microgreens
Flaky sea salt
Preparation
Cook the Rice
Bring the seafood stock to a gentle simmer.
Meanwhile, heat the olive oil in a saucepan and sweat the shallot until translucent.
Add the Venere rice and toast it for about two minutes.
Deglaze with the Vermentino wine.
Allow the wine to evaporate completely.
Gradually add the seafood stock.
Cook gently for approximately 35–40 minutes, stirring occasionally until the rice is tender while still maintaining its characteristic firmness.
Prepare the Saffron Cream
Warm the seafood stock.
Add the saffron threads and allow them to steep for ten minutes.
Combine with the heavy cream.
Reduce gently until lightly thickened.
Finish with cold butter.
The sauce should be silky and lightly golden.
Cook the Prawns
Pat the prawns dry.
Season lightly with sea salt.
Heat a sauté pan until very hot.
Add the olive oil.
Cook the prawns for approximately one minute per side.
They should remain tender and juicy.
Prepare the Lemon Oil
Combine the olive oil with the freshly grated lemon zest.
Allow it to infuse for at least fifteen minutes before serving.
Plate the Dish
Arrange the Venere rice in the center of warm plates.
Spoon the saffron cream around the rice.
Place three prawns on top.
Finish with lemon oil, fennel fronds, microgreens, lemon zest and flaky sea salt.
Wine Pairing
A Vermentino di Gallura DOCG perfectly complements the sweetness of the prawns while balancing the richness of the saffron cream with vibrant citrus notes and Mediterranean minerality.
Chef Tips
Never overcook Red Prawns. They require less than two minutes to preserve their delicate sweetness.
Venere rice should always retain a pleasant bite.
Infuse the saffron before adding it to the cream to extract maximum aroma and color.
Finish with the lemon oil just before serving for the freshest citrus fragrance.
Use homemade seafood stock whenever possible for exceptional depth of flavor.
Chef Gianluca
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