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Risotto with wild garlic and olives

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Ingredients for 4 servings:

  • 350 g Carnaroli rice
  • 1 bunch of wild garlic
  • 200 ml dry white wine
  • 5 olives, pickled in garlic
  • 2 tbsp olive oil
  • 50 g sour cream butter
  • 1 bunch of spring onions
  • 1 liter vegetable broth, hot
  • 50 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and finely chop the onion and wild garlic. Slice the olives and sauté them with the onions in olive oil. Heat the butter in a deep saucepan and add the rice. Stir until the rice has absorbed all the liquid. Add the wine and continue stirring. Add the hot vegetable stock a ladleful at a time, about 200 ml at a time, stirring constantly. Add the wild garlic, onion, and olives before the last ladleful. Finally, fold in the Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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