- 250 g of Arborio white rice and 100 g of Venere black rice.
- 12 shelled prawns with no black thread
- 2 tablespoons of toasted pine nuts
- 1/2 glass of cognac
- 1 tablespoon of sweet mustard
- 1 tablespoon of balsamic vinegar
- 1 clove of garlic
- hot pepper (optional)
In separate saucepans boil the white rice in boiling water in 15 minutes and the black rice in 18 minutes. Meanwhile, in a large pan heat three tablespoons of oil with the garlic clove and pepper, remove the garlic as soon as it becomes golden, place the lightly floured prawns and, after a minute, sprinkle with the cognac and let it evaporate.
Add the mustard, balsamic vinegar and half pine nuts. Bake again for 2-3 minutes and, if necessary, sprinkle a few tablespoons of hot water. Stir and make sure that all the shrimp remain veiled evenly from the sauce.
Drain the two rice, very well the Venus so you will appreciate the taste better. Stir them, arrange them in a dome in the center of the serving dish, create a nice emptiness in the middle and fill it with the sausage shrimps arranged as you prefer.
Garnish with the remaining pine nuts.