Whole Nerone rice with olives in brine, raisins and goji berries
- 500g Alce Nero whole Nerone rice
- 1 celery heart
- 3 shallots
- 40g dried white mulberries
- 50g soaked raisins
- 8 Alce Nero olives in brine
- 40g goji berries
- 40g roasted almonds with the skin
- the juice of half a lemon
- Alce Nero extra-virgin olive oil
- salt and pepper
Cook the rice in boiling salted water for around 40 minutes, drain it and put it back in the warm pot. Season it with a tablespoon of oil, then stir and cover with a lid and leave to rest for another 15 minutes. Remove the pits from the olives and then cut them into strips. Thinly slice the peeled shallots, then add the celery and sauté them in the pan with 4 tablespoons of oil for 2 minutes and add salt. Then add the drained and squeezed raisins and white mulberries, and mix together. Add the rice and goji berries, then turn off the heat and let it develop more flavour by stirring the ingredients together and seasoning with salt. Once cooled, pour in the lemon juice, the green olives in brine and the sliced almonds.
Stir and serve.