Healthy, tasty and easy
If you are not familiar with Risotto, then this is the time to make it. It’s such an easy 1 pot recipe and i’m sure you will make this more than once.
It’s something different than with "mushrooms” which i made before.
The only thing you have to think about is to give it some time to cook well. You want rise that is nicely cooked and you can compare it to slow cooking.
First of all i want to mention that i regulary go shopping to the Italian store. I have one in my neighborhood. And i know there are several in brussels and Antwerp from other suppliers. Look here where i find my things >>
ITALIA AUTENTICA. You can search on their website where the nearest one is to your home.
For this recipe i used special Bouillon from Knorr with parsley and garlic, i bought it at Italia Autentica. It made this risotto very special. Make sure you can get it too to have the similar taste or find something with other herbs. You are free to experiment yourself ;-)
Firs step : Cook 1 liter of mineral water, add to a measuring cup or bowl and add 2 cubes of this bouillon. Stir it in and set aside for use with a ladle.
INGREDIENTS (serving 4)
300 gr Risotto
150 gr black olives without pit
1 handful of sundried tomatoes
2 big tomatoes
2 big garlic cloves
1 handful of parsley
50 gr freshly grated parmesan
200 ml white wine (i use south african wine)
Some butter (about 1 tablespoon)
3 tablespoons of good Extra vierge olive oil
Salt and pepper
1. Finely chop the Shallot and garlic cloves. Use a stove pot (i use Le creuset) and add the 3 tablespoons of olive oil. To have not much dishes, also add the chopped shallot and garlic immediately. Do not heat already......now the oil is able to absorb the shallot and garlic while you continue preparing the other ingredients.
2. Measure the wine and rice. Set aside.....
3. Cut the tomatoes in small cubes of about 1 cm. Remove the middle part to not have it too watery. Slice the black olives, so they are not full size and it’s also a better view in your dish. Cut the sundries tomatoes a bit, chop the parsley and set aside.
4. I think you’re done chopping and slicing now ;-)
Heat the pan (stove pot), not too high.....just slow cooking, remember?
5. Glaze the shallot and garlic in the oil and then add the Risotto you have measured before. Make sure all of the rice is covered with oil. Stir for about 1 minute.
6. Add the wine and keep stirring now and then on middle heat. When the wine is all absorbed, then add ladle by ladle bouillon. Make sure every time you ad a new ladle of bouillon, it’s all nice absorbed. Continue to do that till all of the bouillon has been used and absorbed by the rice.
This takes about 25 minutes >> Slow cooking.
7. Turn off the heat and now add the chopped olives, tomatoes, parsley, some butter and the freshly grated parmesan. Stir gently and add some salt and black pepper.
Your Risotto should glaze now as you see on pictures below.