Lemon Olive Oil Risotto

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Posted by in Recipes on Nov 25, 2012 . .

4 Tbsp Olive Cart Lakefront Lemon Olive Oil
1/4 Cup Yellow Onion, Diced
1 Cup Arborio Rice
1/4 Cup White Wine
3 Cups Chicken Stock
1/4 Cups Olive Cart Zesty Lemon Olives, Chopped finely
1 Tbsp Parmigiano Reggiano
2 Tbsp Italian Parsley, Chopped
Lemon Juice

In a saucepan over medium heat, add the 1 Tbsp of Olive Cart Lakefront Lemon Olive Oil and the diced onion. Sweat the onion until translucent. Add rice and stir well with a wooden spoon until all the grains are evenly coated with oil. Add the wine while stirring. Cook until the rice absorbs all of the wine. Add the chicken broth 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Add the olives after half of the stock has been incorporated. When the remainder of the chicken stock has been absorbed, remove the pot from the heat and add the cheese, parsley and remaining olive oil.

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