The risotto sevillane


Discover’Arrosotto in Seville, better known under the name of risotto in Seville.

Ingredients for 6 people:

  • 200g pitted green olives (drained net weight)
  • 100 grams ofOlives black pitted (drained net weight)
  • 200g risotto rice
  • 1 red onion
  • 60 cl chicken broth
  • 10 cl dry white wine
  • 20 grams of capers
  • 40 grams ofAnchovy
  • ½ bunch basil
  • 1 Clove’garlic
  • 1 lemon juice
  • 4cl of Oil’olive
  • 4 pinches of fine salt
  • 4 rounds of pepper mill

Risotto recipe to Seville

Finely chop the basil leaves.

Drain the olives, half anchovies and capers.

Peel the’garlic and degerminating.

Place all ingredients in a blender jar and blend finely gradually adding the’oil’Olive up’to obtain’a homogeneous paste. Pepper and finish with a few drops of lemon juice.

Chop the’onion into small dice.

In a hot pan with the’oil’olive, sweat the onion with a pinch of salt. Add the rice and’coat of’oil up’in that’it becomes translucent.

Then deglaze with the white wine and stir until’in that’it has evaporated.

Then add 1/3 of the broth, reduce heat and stir regularly. When the stock is reduced by 3/4, add the green olives and put the same amount of broth that’beforehand. Adjust cooking the risotto with the remaining 1/3.

Once obtained the desired cooking, remove the pan from the heat and add the tapenade’black olives, anchovies and chopped basil. Rectify’seasoning.

Chef's tip:


If you want to make a creamier side you can link your risotto with butter or sour cream, all off the heat.

Credit Ph.Asset