Today I decided to make a gluten free Spring risotto for lunch as I got inspired by the beautiful season and by all those great vegetables – food-wise speaking – like artichokes, peas, and fresh onions that I keep seeing at the local markets.
This time I replaced the Carnaroli rice that I usually use with the black one called “Venere” from Gli Aironi, one Italian brand that I love very much.
I also opted for a citrus verbena infusion with lemon skin to replace more traditional vegetable stock.
I wanted the risotto to taste more fresh and Springy.
With black rice the consistency of the risotto will not be exactly the same of a more classic one because this is a different kind of rice but I can assure you that we are going to make “one of a kind” black risotto!