Caulilini black rice risotto

Here’s another creation of risotto. This time I use black rice. It’s knows as healthy rice. Google: “The deep black or the purple hue of the black rice is a marker of its high antioxidant properties. Similar to blackberries and blueberries, that appear deeper in colour because of their high content of anti-oxidants”.

“Anthocyanin can help prevent cardiovascular disease, restricting free radical movements which can cause variety of diseases like diabetes and even cancer. It can also help improve brain function and reduce inflammation”.

Google: “Caulilini is the freshest new vegetable since broccolini. It’s a tender new variety of cauliflower, billed as cauliflower-meets-broccolini. Caulilini’s stalks are more tender and, as a whole, tastes sweeter than your typical cauliflower. And just like with cauliflower and broccoli, the whole stalk is edible, from stem to flower, which cuts down on your food waste and allows for creativity in the kitchen”.

I have added Caulilini to black rice, since I found it on sale. I noticed that it can be found during Winter time. Well, for a change to all my risotto recipes I decided to just stick to one vegetable. This is a simple creative healthy delicious meal that is worth to try. Let’s cook!!!


150 g black rice, soak in hot boiling water 30 minutes, and drain
250 g caulilini, cut thick slices the stems and floret flowers
1 c dry white wine
3-4 c of beef stock, depending how black rice absorbs the stock
1 Tbs minced garlic
30 g Parmesan
30 g Pecorino
Salt to taste (if Your Using Pecorino add salt after adding)


Heat oil in pan on medium high heat. Add garlic cook for about 30 seconds until translucent. Then add caulilini stems cook for about 2 minutes until nice and translucent. Now add in black rice, mix around caulilini and absorb oil for about 2-3 minutes.

Add in wine, toss around let it reduce by half. Add half the stock 2 c first. Let it simmer gently. Keep stirring to prevent from sticking to the bottom of pan. Once the stock had absorbed, add a ladle at a time, stirring occasionally. Take great care with it: don’t let it be too dry.

Cook floret caulilini in microwave for 2-4 minutes until cooked. Drain and set aside. I use about 3 1/2 c of stock. Check the absorption of black rice, add 1/2 c more if dry. Add in Parmesan and Pecorino, stir to mix well. Once risotto is creamy, switch off hob. Gives a couple more stirs. Check for saltiness. I add a tiny bit of salt. Now spoon onto bowls, put the floret caulilini on top. Serve with a glass of wine. Enjoy!!!

Note: Soaking black rice in hot boiling water can reduce cooking time. It’s best to soak overnight. But you don’t have to. You can use arborio rice. You can use any vegetables of your choice. You can use vegetables, chicken or water for stock. You can use red wine if you prefer. You can add black pepper and more cheese. You can add chili flakes.