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Categories:
olive oil onions fresh garlic picholine salami Carnaroli Rice white wine chicken stock tomatoes manchego cheese green onion
Viewed: 25 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 2 onions, sliced thin, about 1 1/2 cups
- 3 tablespoons fresh garlic, sliced
- 1 cup picholine and kalamata olives, pitted
- 1 cup salami, diced
- 1 1/4 cups carnaroli rice
- 1/2 cup dry white wine
- 3 cups chicken stock, hot
- 3 tomatoes, cut in half and grated on the large wholes of a box grater, should have 1 cup of pulp
- 3 cups manchego cheese grated
- 1/2 cup green onion, sliced into thin rings
Method
- Preheat the oven to 400 degrees.
- Place a 12 inch nonstick skillet over medium high heat and add the olive oil. Add the onion and cook until it starts to carmelize. You want the onions to be deep brown but not burnt.
- Turn the heat to high and add the garlic, olives and salami. Saute for a couple of minutes to blend the flavors.
- Add the rice and stir to coat the grains with oil. Add the wine and let the alcohol burn off.
- Add the stock, bring to a boil and cover tightly with a lid and place in the oven. Set your timer for 15 minutes.
- When the timer goes off remove the risotto from the oven and place it back on the stove over medium heat. Add the tomato, stir and then add the cheese and stir until blended. Ladle into bowls and top with green onion. Serve immediately with plenty of extra grated cheese.
