Ingredients
- 200 g Arborio rice
- 1 Cup Spicy Bariolè Olives
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1/4 Cup Organic Extra Virgin Olive Oil
- 1/2 Cup Dry white wine
- 1 Liter vegetable broth, kept warm
- A Pinch of saffron
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
- Fresh parsley, chopped
Instructions
Sauté the Aromatics:
1. In a large pot, heat the Organic Extra Virgin Olive Oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
Toast the Rice:
2. Add the Arborio rice to the pot and toast for 2-3 minutes, stirring continuously.
Deglaze with Wine:
3. Add the dry white wine and cook until almost evaporated.
Cook the Risotto:
4. Add a ladle of warm vegetable broth and saffron to the pot. Stir until absorbed.
5. Continue adding broth one ladle at a time, stirring continuously, until the rice is cooked and creamy. This will take about 18-20 minutes.
Finish the Risotto:
6. Stir in the Spicy Bariolè Olives.
7. Season with salt and pepper to taste.
Serve:
8. Garnish with fresh parsley and grated Parmesan cheese, if desired, before serving.
— Preparation Time: 32 minutes
