Red Wine Olive Risotto

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So, I went to Costco the other day after a workout. Bad idea. I was impulsively adding things to the cart and somehow ended up with a 5lb jar of kalamata olives in there. Apparently I was craving something salty delicious? Needless to say, now I’m struggling to get through this huge jar of olives before my husband starts harassing me about how much space it takes up in our fridge. That’s valuable real estate right there, people.

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Fortunately, I bookmarked this risotto recipe months ago so while hunting down olive recipes, it popped up. You know me and my risottos. (Really, it’s just an excuse to crack open a bottle – or box – of wine.) This risotto was fantastic. I know that Sues waxed poetic about how you either love or hate olives. I obviously fall into the love column. But my husband? He’s rather indifferent. He doesn’t mind them mixed in things but can’t just stand to eat them or if they overpower a dish. So this risotto was for me. Not him. And I paired it with roasted chicken and steamed green beans and it was perfection.

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Red Wine Olive Risotto

Ingredients:

  • 3 1/2-4 1/2 C chicken or vegetable broth
  • 3 garlic cloves, minced
  • 1 small red onion, minced
  • 2 T butter
  • 1 1/2 C arborio rice
  • 1 C dry red wine, like merlot or cabernet
  • 1 C pitted kalamata olives, finely chopped
  • 1/2 C parmesan cheese
  • 2-3 large basil leaves, chiffonade for garnsih

Instructions:

1) Start by putting your chicken or vegetable broth into a small saucepan and bringing to a boil. Then lower heat to a simmer and keep broth hot.

2) In the meantime, melt the butter into a medium or large size saucepan over medium heat. Once it’s melted, add in the chopped onion and let cook for about 5 minutes, stirring occasionally. Then add in minced garlic and cook for another 2 minutes.

3) Now add the arborio rice and cook for about 2 minutes, until grains are translucent-looking.

4) Pour in the cup of dry red wine and stir a bit, until the rice absorbs all the wine.

5) Begin adding in the chicken or vegetable broth, half a cup at a time. After every addition, stir until rice absorbs broth. Then add another 1/2 C. You don’t have to stir constantly, but make sure you’re keeping your eye on the rice, stirring occasionally, and adding more liquid when needed. When the rice is nice and tender, but still firm, you can stop adding broth.

6) Then fold in the chopped kalamata olives and stir for about 1 minute. And stir in the parmesan cheese. Garnish with basil.

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3 Responses

  1. Ooo, I am loving this! We eat a lot of kalamatas and drink a whole lotta wine in our household, so this would go over big time! And you can never go wrong with risotto.

  2. Your using the risotto with the green beans and the chicken was a great idea.

    That combination sounds great.

    I do have a question: what other things will you be doing with that jar of olives?

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