Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Serves 6: 100 g black Venere rice, 125 g gorgonzola cheese, heavy cream, 3 slices bacon, 1 head Belgian endive, zucchini, 1 sweet red Tropea onion, Moletto Integrale extra-virgin olive oil, salt.
To prepare: Boil the Venere rice in salted water and when cooked, drain and let cool. In a separate bowl, cream the gorgonzola with the heavy cream until smooth. Add the rice, together with some chopped raw onion. Spoon the rice into individual glasses, add the Belgian endive cut into strips and dressed with extra-virgin olive oil and salt. Top with strips of crispy bacon, previously browned in a non-stick pan.
Recommended wine:
Moletto Rosa Frizzante Igt Veneto Orientale