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Discover the Sevillian Arrosotto, better known as the Sevillian risotto.
Ingredients for 6 people:
- 200g of pitted green olives (drained net weight)
- 100 grams ofOlives black pitted (drained net weight)
- 200 g of risotto rice
- 1 red onion
- 60 centiliters of chicken broth
- 10 centiliters of dry white wine
- 20 grams of Capers
- 40 grams ofAnchovy
- ½ bunch of Basil
- 1 clove of garlic
- 1 lemon juice
- 4cl of olive oil
- 4 pinches of fine salt
- 4 turns of pepper mill
Sevillian risotto recipe
Finely chop the basil leaves.
Drain the black olives, half the anchovies and the capers.
Peel the garlic and degerm it.
Combine all the ingredients in a blender jug, then blend finely, gradually adding the olive oil, until you obtain a smooth puree. Season with pepper and finish with a few drops of lemon juice.
Finely dice the onion.
In a hot pot with olive oil, sweat the onion with a pinch of salt. Then add the rice and coat with oil until it becomes translucent.
Deglaze with the white wine and stir until it has evaporated.
Then add 1/3 of the broth, reduce the heat and stir regularly. When the broth has reduced by 3/4, add the green olives and return the same amount of broth as before. Adjust the cooking of the risotto with the remaining 1/3.
Once the desired doneness is achieved, remove the pan from the heat then add the black olive tapenade, anchovies and chopped basil. Adjust seasoning.
If you want to add a creamier side, you can coat your risotto with butter or cream, all off the heat.
Photo credit Ph.Asset