Risotto with Olives

Risotto with Olives Recipe from Italy | Green Pepper, Onion, White Wine, and Parmesan Cheese

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Risotto with olives is a delicious and creamy dish that combines the rich flavors of arborio rice, beef broth, and ripe olives. This recipe is perfect for a cozy night in or a special dinner party.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. The creamy texture of risotto comes from the slow cooking process, which allows the rice to release its starches and create a velvety sauce. Adding olives to risotto gives it a unique and savory flavor that pairs perfectly with the other ingredients.

Ingredients

0.5 cup diced green pepper
1 tbsp olive oil, divided
1 cup chopped onion
1 cup uncooked U.S. arborio or medium-grain rice
0.33 cup dry white wine
2 cup beef broth, divided
3 cup water
0.5 cup sliced ripe olives
0.25 cup grated parmesan cheese
freshly ground white pepper to taste

How to prepare

Cook the green pepper in 1 tsp of oil in a large skillet over medium-high heat until tender-crisp. Remove the green pepper and set it aside.
Cook the onion in the remaining 2 tsp of oil in the same skillet over medium-high heat until soft.
Add the rice and stir for 2 to 3 minutes.
Add the wine and stir until absorbed. Stir in 1 cup of broth. Cook, uncovered, stirring frequently, until the broth is absorbed.
Continue stirring and adding the remaining 1 cup of broth and water, allowing each cup to be absorbed before adding another, until the rice is tender and the mixture has a creamy consistency. This will take approximately 25 to 30 minutes.
Stir in the cheese, white pepper, and the reserved green pepper.
Serve immediately.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in some fresh herbs such as parsley or basil for extra flavor.
Use different types of olives such as Kalamata or green olives for a unique twist.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best results. These types of rice are high in starch, which helps create the creamy texture of risotto.

- Stir the risotto frequently while cooking to ensure that the rice cooks evenly and absorbs the liquid.

- Use a good quality beef broth for the best flavor. You can also use vegetable broth for a vegetarian version of this dish.

- Feel free to customize this recipe by adding other ingredients such as cooked chicken, shrimp, or vegetables.

Serving Suggestions

Serve this risotto with olives as a main dish with a side salad or crusty bread. It also pairs well with a glass of white wine.

Cooking Techniques

The key to making a perfect risotto is to slowly add the liquid and stir frequently to release the starches from the rice. This creates a creamy texture that is characteristic of risotto.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version of this dish.

- Substitute grated pecorino or asiago cheese for the parmesan cheese.

Make Ahead Tips

You can prepare the risotto ahead of time and reheat it gently on the stove with a little extra broth or water to loosen it up.

Presentation Ideas

Serve the risotto with olives in a shallow bowl garnished with a sprinkle of parmesan cheese and a drizzle of olive oil.

Pairing Recommendations

This risotto pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little extra broth or water to prevent it from drying out.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 15%

- Calcium: 8%

- Iron: 6%

Alergens

Contains dairy (parmesan cheese)

Summary

This risotto with olives recipe is a good source of carbohydrates and fats, with a moderate amount of protein. It also provides essential vitamins and minerals such as Vitamin C and Calcium.

Summary

Risotto with olives is a creamy and flavorful dish that is perfect for a cozy night in or a special dinner party. With a few simple ingredients and some patience, you can create a delicious and satisfying meal that will impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, with the scent of blooming flowers wafting through the air. I was visiting my dear friend Maria in her cozy little village in Italy. Maria was a wonderful cook, and she had promised to teach me one of her favorite dishes that day.

As we walked through the bustling market, Maria's eyes lit up when she spotted a vendor selling fresh olives. She quickly picked out a handful of the plump, briny fruits and handed them to me with a mischievous smile. "We are going to make risotto with olives today," she declared, her eyes twinkling with excitement.

We made our way back to Maria's charming little cottage, where the scent of garlic and onions greeted us as soon as we stepped inside. Maria wasted no time in showing me how to make the risotto. She sautéed the onions and garlic in a generous amount of olive oil until they were soft and fragrant, then added the arborio rice and stirred it until it was coated in the flavorful oil.

Next, Maria poured in a splash of white wine and let it simmer until it had been absorbed by the rice. She then began adding ladlefuls of hot chicken broth, stirring constantly until each one had been absorbed before adding the next. The risotto slowly began to take shape, the rice swelling and becoming creamy as it absorbed the rich broth.

As the risotto cooked, Maria chopped up the olives and added them to the pot, along with a generous handful of grated Parmesan cheese. The olives added a briny, salty note to the dish that complemented the creamy richness of the risotto perfectly. Maria carefully seasoned the dish with salt and pepper before ladling it into bowls and topping it with a sprinkle of fresh parsley.

We sat down at Maria's rustic wooden table and dug into the risotto with gusto. The flavors were incredible - the creamy rice, the salty olives, the nutty Parmesan cheese all came together in perfect harmony. I couldn't believe how delicious it was, and I knew I had to learn how to make it myself.

After finishing our meal, Maria handed me a piece of paper with the recipe written out in her neat handwriting. She had learned how to make the dish from her own grandmother, who had passed it down through the generations. I felt honored to be entrusted with such a treasured family recipe, and I promised Maria that I would make it for my own family back home.

When I returned from my trip to Italy, I wasted no time in making the risotto with olives for my family. They were skeptical at first - olives in risotto? - but one bite was all it took to win them over. The dish became a favorite in our household, and I made it often, savoring the memories of my time in Italy with each creamy, salty bite.

Over the years, I have made the risotto with olives for countless friends and family members, each time sharing the story of how I learned to make it from Maria in her cozy little cottage in Italy. The recipe has become a beloved tradition in our family, a link to the past that brings us together around the dinner table.

As I sit here now, stirring a pot of risotto with olives on my stove, I can't help but smile. The memories of that day with Maria in Italy are still fresh in my mind, and I am grateful for the friendship and the recipe that she shared with me. Cooking has always been a way for me to connect with others, to share stories and memories through food. And this recipe, with its briny olives and creamy rice, will always hold a special place in my heart.