Ingredients for 4 persons
240g of Carnaroli rice
15g chopped spring onion
3g of chopped garlic
20g of white wine
1l of vegetable broth
20g of extra vergin olive oil
100g of pulp of celline olives in brine, blended and sieved
fresh chili
2 dried queen tomatoes
30g of dried red and yellow peppers
30g of dried zucchini
20g of Parmigiano Reggiano
fresh mint
4 goat’s cream nuts
salt
Preparation
In a large bowl, combine all the dried vegetables and season with salt, oil, chilli and mint. Toast the rice in a saucepan. Aside, let the garlic and spring onion simmer in very little bit of extra virgin oil. Deglaze the rice with the white wine, cook with the boiling broth and the minced garlic and onion previously stewed.
Halfway through cooking, add the olive pulp and continue to cook over moderate heat, adding the necessary broth from time to time. Taste salt, minding that the olives are in brine. Stir in the black risotto, off the heat with the Parmigiano and extra virgin olive oil. Serve the risotto hot with a goat’s cream nut and with the dried vegetable salad.
by chef Antonella Ricci