Black Olive Risotto

By polloazul

Reprinted from The New Portugese Table, by David Leite (Clarkson Potter, 2009)

Ingredients

• 8 cups chicken stock or store-bought low-sodium broth
• 3 tablespoons olive oil
• 1 small yellow onion, minced
• 2 cups Carolino, Carnaroli, or Arborio rice
• 1/2 cup dry white wine
• 2/3 cup freshly grated Parmigiano-Reggiano, plus curls for garnish
• 1/3 cup mascarpone cheese
• 3/4 cup pitted oil-cured black olives, rinsed if overly salty, thinly sliced lengthwise, plus more for garnish
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley leaves

Details

Servings 4

Preparation

Step 1

1. Pour the stock into a medium saucepan and bring to a simmer over low heat.

2. Heat the olive oil in a large deep skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Pour in the wine and continue cooking until it has been absorbed. Add a ladleful of hot stock to the skillet and cook, stirring constantly, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking until the rice slumps gently when mounded and is tender but offers just the slightest bit of resistance in the middle, 20 to 25 minutes.

3. Stir in a final ladleful of stock, the cheeses, and sliced olives and mix until well combined and very creamy. Season with salt and pepper to taste.

4. To serve, dollop the risotto into warm soup bowls and garnish each one with a few olive slices, curls of cheese, and a sprinkle of parsley. Take to the table immediately.