Venere rice risotto with green asparagus, parmesan and ham

Number of persons

4 pers.

Preparation time


Cooking time



  • 250g black rice, 10cl white wine
  • 3 sachets ARIAKÉ Dashi Broth
  • 400g green asparagus,
  • 100g Parmesan shavings
  • 1 onion, 1 garlic clove, oil, salt and pepper

The steps

  1. Infuse 3 sachets of ARIAKÉ Dashi Broth in 1L of water, set aside.
  2. In a frying pan, drizzle vegetable oil and sauté minced onion and garlic clove.
  3. Add the black rice and let it peel. Add the white wine and allow to dry.
  4. Pour in a ladleful of stock and cook over medium heat, stirring constantly. Repeat for approximately 15 minutes.
  5. Once the black rice is cooked, add the grated Parmesan and a drizzle of olive oil. Season with salt and pepper. Set aside.
  6. In a lightly oiled frying pan, quickly brown the pieces of Pata Negra ham.
  7. Add the asparagus, season with salt and pepper and toss gently to sear.
  8. Place the ham, asparagus and Parmesan shavings on top of the risotto.