Black Rice Risotto



2 tablespoon olive oil

1 teaspoon Butter

1/2 onion, chopped

3/4 Cup Black Rice

1 Cup Sliced Mushroom,

3/4 Cup Fava beans

2 crushed garlic cloves

4-5 Cups Chicken / Vegetable broth

1/2 Cup White cooking wine

3-4 Slices of Bacon, cut into small strips

Salt & Pepper

Fresh or dried Basil

Risotto Sauce

5 -6 Roma tomatoes, quartered

6 garlic cloves, very finely chopped


Freshly Ground Black Pepper

1 Tablespoon crushed red pepper (more or less)

Dash of olive oil to taste

2 tablespoons balsamic vinegar

1 tablespoon fresh rosemary, roughly chopped


De-veined Shrimp, 12 or so

4 Garlic cloves, crushed

Crushed Red Pepper

1 ½ teaspoons of extra virgin Olive oil.





Heat broiler in oven to around 400 degrees, in an oven proof dish, combine all the ingredients, transfer to the oven and cook for 35 minutes or until the tomatoes become glazed. Remove and stir, return to the oven for an additional 15 minutes.


Remove from the oven, and use a blender to liquefy the sauce…Cover and set aside.




Remove the shells & De-vein the Shrimp. Marinate in the salt, red pepper, herbs & minced garlic for 30 minutes. Sear the shrimp in a skillet for a few minutes on each side, until they become pink, remove from heat, and set aside.


Heat some olive oil in the skillet over medium heat, and add the mushrooms. Cook until the become soft. Add bacon and cook for an additional 5 minutes. Change the heat setting to low and add the beans. Cook for 5 minutes. Remove from heat and set aside.


In another pan sauté some minced or crushed garlic in olive oil for a couple of minutes, add butter and onion and cook until soft.


Stir in the black rice, with some salt and simmer on low for 5 minutes tossing quickly to toast the rice. Add the wine, and simmer for another 5 minutes. Add 1 cup of warmed stock & continue cooking until rice is done or the mixture starts to get creamy, and adding additional stock as necessary when the other is absorbed for around 30 minutes. If the rice still isn’t done, add water and cook until soft.

Put the Rice in a serving dish, pour part of the sauce on top, (the rest can be a la carte). Put the shrimp on top and serve.

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