Risotto with olives
Instructions
Chop olives and parsley.
Saute chopped onion in a little oil and butter, add 1 glass of wine, evaporate, then add the chopped tomatoes, chopped olives and parsley and pepper to taste, add salt and cook for 15 minutes.
Add the rice and bring it for doneness by adding the broth a little at a time.
Finally combine oregano and Parmesan.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1 onion
- 100 g of green olives
- 300 g of peeled tomatoes
- Parsley
- Oregano
- Hot pepper
- 1 glass white wine
- 125 cl of broth
- Little of olive oil
- Little of butter
- Grated parmesan cheese
- Salt