Black Olive Risotto

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Black Olive Risotto

 

2 tbsp olive oil

1 small brown onion, finely chopped

4 cloves garlic, crushed

3/4 cup risotto rice

2 1/2 cups vegetable stock, simmering

1 19 oz. can Italian peeled tomatoes, chopped

1 1/2 tbsps. olive tapenade

1/2 cup tiny black olives

4 sprigs basil, leaves shredded

1/4 cup dry white wine

2 tbsps. butter

1/4 cup parmesan, finely grated

freshly ground black pepper, to taste

 

Heat oil in a sturdy pot over medium heat; add onion and garlic and cook until

softened, about 5 minutes.

Add rice and stir with a wooden spatula until all the grains are coated with

oil. Cook for a few minutes. Have the stock ready and simmering gently. Using a

ladle, add enough stock to come almost to the top of the rice, but don't drown

it.

Stir until the stock evaporates. Continue adding stock little by little as

needed, stirring most of the time. After 15 minutes, add tomatoes, tapenade,

olives and basil. Continue stirring and adding stock. At 20 minutes, taste rice

to check if al dente.

When al dente, remove from the heat, add the cold wine, stir and add the butter

and half the parmesan. Season to taste. Cover tightly and leave to fluff up for

2 to 5 minutes.

Serve at once on hot plates, sharing the rest of the parmesan at the table.

Serves 6.