Ingredients
- 2 tbsp olive oil
- 1 small brown onion, finely chopped
- 4 cloves garlic, crushed
- 200g risotto rice
- 600ml vegetable or chicken stock, simmering
- 400g can Italian peeled tomatoes, chopped
- 1 1/2 tbsp olive tapenade
- 100g tiny black olives
- 4 sprigs basil, leaves shredded
- 50ml dry white wine
- 30g unsalted butter
- 75g parmesan, finely grated
- Freshly ground black pepper, to taste
Method
Heat oil in a sturdy pot over medium heat; add onion and garlic and cook until softened, about 5 minutes.
Add rice and stir with a wooden spatula until all the grains are coated with oil. Cook for a few minutes. Have the stock ready and simmering gently. Using a ladle, add enough stock to come almost to the top of the rice, but don't drown it.
Stir until the stock evaporates. Continue adding stock little by little as needed, stirring most of the time. After 15 minutes, add tomatoes, tapenade, olives and basil. Continue stirring and adding stock. At 20 minutes, taste rice to check if al dente.
When al dente, remove from the heat, add the cold wine, stir and add the butter and half the parmesan. Season to taste. Cover tightly and leave to fluff up for 2-5 minutes.
Serve at once on hot plates, sharing the rest of the parmesan at the table.
