Food & Drinks

Dreierlei’s Venere Risotto

Every week in December, Dreierlei presents a new recipe. This week: a Venere risotto that you can adjust to your taste. For example, in spring you could replace the Catalogna chicory with dandelion leaves. Or if you prefer something less bitter, try rounding out the risotto with sautéed chard and chanterelles.

Venere risotto with sherry, soft goat’s cheese and sautéed Catalogna chicory

Serves 4
Preparation time: 90 minutes


  • 500 g Venere rice
  • 4 tbsp olive oil
  • 4 garlic cloves, chopped
  • 2 medium onions, diced
  • 2 bay leaves
  • 3 cloves
  • Salt and pepper

  • 400 ml red wine
  • 4 l hot vegetable stock

  • 400 ml dry sherry (Manzanilla or Oloroso)
  • 160 g butter
  • 160 g Parmesan

  • 80 g pine nuts
  • A few slices of soft goat’s cheese
  • Handful of Catalogna chicory leaves


Dreierlei is a Zurich-based catering and event planning company. Owners Flavia Flüeler and Niklas Haak pour their heart and soul into their work – because they love what they do and do what they love. From simple to extravagant, Dreierlei will spoil you and your guests with unique food creations. The team will also gladly look after your whole event with a service that is personal, professional, but uncomplicated.


  • Heat olive oil in pan, sauté garlic, onions, cloves and bay leaves, add rice and continue frying for about 5 minutes.
  • Deglaze with red wine, stir briefly and cover with stock. Bring to the boil then cook over a medium heat, stirring regularly. Keep adding stock at regular intervals until the rice is cooked.
  • Put 5 tablespoons of the risotto in a blender with the sherry. Blend until smooth, then return to the risotto. Stir in butter and Parmesan over a gentle heat. Cover the risotto and keep warm.
  •  Place the pine nuts on a tray lined with baking paper and toast in the oven at 160°C for about 10 minutes. Cut the soft goat’s cheese into slices and brown with a blowtorch. If you don’t have a blowtorch, brown the slices in the oven.
  • Sauté the Catalogna leaves for a few seconds in a little olive oil, drain on a paper towel, set aside and sprinkle with a little fleur de sel.
  • Divide the risotto among four plates, garnish with the Catalogna leaves, browned goat’s cheese and pine nuts. Serve immediately.

Please note

Venere rice takes longer to cook than normal rice. Fortunately, it is difficult to overcook because the fibres around the grain ensure it always retains a certain bite.