never cook with a wine wouldn't drink

Risotto with black olives

This savory risotto dish is a tasty mix of black olives, ACADÉMIE Blend #1, beef broth, sage and thyme. It can be either served as a main course, or as a side.

Ingredients:

5 oz Italian long-grain rice
3 oz sliced black olives
3 tbsp freshly chopped thyme
3 tbsp freshly chopped sage
1/2 white onion diced
32 oz beef broth (Progresso is pretty tasty)
8 oz ACADÉMIE Wine Blend #1

Buy the wine for this recipe by clicking here


Directions:

Prep your pan with olive oil. Add your freshly chopped onions to the pan and saute on low heat until translucent, stirring once every minute (this should take about 7-8 minutes). Meanwhile, start heating your wine in a small sauce pan. When ready, transfer your onions to a separate pan. Add more olive oil to your pan and add your rice, stirring well until the rice is completely coated in oil. Cook on medium-low heat for about 2 minutes, stirring frequently. You want to time this so your wine is just at a low simmer at this point. Add your wine to your rice and stir well. Add the onions to the rice and stir well. Add 8oz of beef broth to your small sauce pan and start heating to a low simmer. Stir your rice frequently, until all the wine has been absorbed by the rice. At this point, add your simmering beef broth to the rice. Lower the flame to a very low heat and cover your rice. Allow it to absorb the broth for about 15 minutes. Meanwhile, begin heating another 8 oz of beef broth in your sauce pan.

After 15 minutes, remove the lid, stir well and add your 8 oz of simmering beef broth to the mix. Stir well and begin heating another 8 oz of beef broth. Stir your rice frequently until all the previous broth has been absorbed by the rice. Once it has been, add your newly heated broth, olives, thyme and sage to the mix. Begin heating another 8 oz of broth. Stir the rice frequently until all the broth has been absorbed, then add your heated broth to the mix. Stir until your risotto is of the proper consistency (should be thick, but not too think) and then plate and serve!


Time:
Roughly 60 minutes


Yield:
1-3 mains, 3-5 sides


Notes:

Watch the video below!





Source:
ACADÉMIE Kitchen Creations