Risotto with crunchy vegetables and olives
Ingredients
For
4
personnes
- 180g risotto rice
- 2 litres of vegetable stock
- Intense-flavoured olive oil
- 40g of onion
- 40g of Parmesan
- 8cl of dry white wine
- Salt
Filling:
- 1 carrot
- 2 artichoke hearts
- 1 tomato
- 1/2 courgette
- Fleur de sel
- 3 tablespoons and 1 teaspoon of strong-flavoured olive oil
- Black olives (PDO Nyons, PDO Nice, PDO Vallée des Baux de Provence or varieties Tanche, Grossane, Cailletier, etc.)
Tip
Check whether your risotto is cooked by cutting a grain of rice in half: there should be a small white thread.
Instructions
Prepare the filling:
- +Peel the carrot, wash the courgette, peel the tomato, remove the seeds and then chop the flesh. Slice the carrot and courgette using a mandoline to create long strips of vegetable. Slice the artichoke hearts thinly (using a mandoline or a knife). Then set aside.
- Bring the stock to the boil.
- Meanwhile, finely chop the onion and grate the Parmesan (you’ll also need a little for serving).
Cooking
- In a saucepan, sweat the onion in 2 tablespoons of olive oil. Over a medium heat, add the rice, season lightly with salt and coat the grains with olive oil (the grains should be translucent). Next, add the white wine and allow it to reduce until it has almost completely been absorbed.
- Next, add enough stock to cover the rice, leave to cook until the stock has almost been absorbed, and repeat the process until the rice is cooked. Remove from the heat and stir in 2 tablespoons of olive oil. Thicken the mixture by adding the grated Parmesan.
- In a frying pan, sauté the finely chopped vegetables in a little olive oil over a high heat (for 1 to 2 minutes). Season with salt and pepper to taste.
Dressage:
- To serve, start by adding the risotto, then arrange the crunchy vegetables on top, followed by a sprinkling of black olive shavings and Parmesan, and finally drizzle with a little olive oil.
- Serve hot.
Tip
Check whether your risotto is cooked by cutting a grain of rice in half: there should be a small white thread.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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