Risotto with olives (2)
Instructions
Chop the onion and cut the celery into small pieces.
Let them FRY in a saucepan with oil and margarine, then add the rice.
Let toast for a few minutes, add the pitted olives, wine and pepper.
When the wine has evaporated, pour the boiling broth, stir, cover and cook for 15 minutes.
Ingredients and dosing for 4 persons
- 400 g of rice
- 10 green olives
- 10 black olives
- 80 cl of broth
- 20 g of margarine
- 4 tablespoons of olive oil
- 1 glass dry white wine
- Celery
- 1 onion
- Pepper