Potato risotto with black olive powder
Ingredients
For
4
personnes
- 600 g firm-fleshed potatoes
- 1 shallot
- 3 tablespoons of olive oil from the Baux-de-Provence Valley – ripened olives PDO
- 5 cl of dry white wine
- 50 cl of chicken stock
- About ten black olives from the Baux-de-Provence Valley PDO
- 1 pinch of nutmeg
- Grated Parmesan (or Pecorino)
- Salt, pepper
Tip
We recommend black olives from the Vallée des Baux-de-Provence PDO, but you could also opt for black olives from Nyons PDO, olives from Nice PDO or black olives from France of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche... Our other risotto recipes: Mushroom risotto, Asparagus and chorizo risotto, Picodon and pork belly risotto...
Instructions
- Preheat the oven to 180°C.
- Stone the black olives, slice them and spread them out on a baking tray. Dry them in the oven (they should be crisp to the touch).
- Meanwhile, heat the chicken stock. Peel the potatoes, rinse them and dice them into small cubes. Peel and finely chop the shallot.
- Heat the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – in a frying pan and sauté the shallot. Add the diced potatoes and nutmeg, fry for 2 minutes, then pour in the white wine and allow it to evaporate.
- Add a ladleful of piping hot chicken stock, allow it to evaporate, and repeat the process until the potatoes are fully cooked (15 to 20 minutes).
- Grind the dried black olives into a coarse powder. Season the potato risotto with salt and pepper, add a little Parmesan, sprinkle with the black olive powder and serve immediately.
Tip
We recommend black olives from the Vallée des Baux-de-Provence PDO, but you could also opt for black olives from Nyons PDO, olives from Nice PDO or black olives from France of the Cailletier, Grossane, Lucques or Négrette varieties, Tanche... Our other risotto recipes: Mushroom risotto, Asparagus and chorizo risotto, Picodon and pork belly risotto...
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
For this recipe, we recommend PDO olives noires de la Vallée des Baux-de-Provence. These olives can have a variety of flavours: truffle, porcini mushroom, gingerbread, sourdough bread and red wine. Don’t have any? Then opt for PDO olives de Nice or PDO olives noires de Nyons.
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