I’m a huge fan of cooking shows (particularly cooking reality shows like Top Chef and Next Iron Chef — I must admit, I was Team Falkner, but I’m fairly happy with Geoffrey Zakarian winning). If there’s one thing I’ve learned from watching them, it’s that risotto is scary and impossible to get right.
So I’ve avoided it for a long time, but when I came across this recipe from We Are Not Martha, I decided to put on my big girl panties and give it a go.
Totally worth it.
I’ll admit, the rice I used and the way I prepped it was a little different, but I’d still consider it a risotto-style dish, at least. Totally delicious.
Red wine olive risotto, adapted from We Are Not Martha
1 cup long-grain rice
1 cup chicken broth
1 cup red wine (I used Rex Goliath Free-Range Red, so it was inexpensive but worked great. Five bucks at Target!)
3 garlic cloves, minced
2 shallots, chopped
1 cup kalamata olives, pitted and chopped (I used kalamata olives with Mediterranean herbs, which I found at Target)
Salt and pepper
Cook rice in 2 cups water for 20 minutes, adding salt and olive oil to water. Once rice is prepped, saute garlic in a pan until slightly brown, then add the chicken broth and rice. Allow rice to absorb most of the broth, then add the wine and olives. Cook, stirring occasionally, until wine is absorbed, adding shallots for last several minutes of cooking. Salt and pepper to taste.
As WANM suggests, you can also add Parmesan and a little fresh parsley. We didn’t try this, but we plan to next time! I especially think the Parmesan would be good. I also enjoyed the leftover wine with the meal!