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