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Black Risotto

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Submitted By: Hauntmistress
On: 09/15/2002 01:41 AM

Serves: 6
Occasion: Any
Effort: Average

6 cups chicken broth

2 tbs. olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups Arborio rice

1/2 cup dry red wine

3 tbs. black olive paste
2 tbs. chopped fresh rosemary

2 tbs. grated orange zest

1/2 cup freshly grated Parmesan cheese, plus more to taste

Salt and pepper to taste

How to Prepare:

Place chicken broth in saucepan and bring to boil. Reduce heat to low, cover and keep at a low simmer.

In large saute pan over medium heat warm oil. Add onion and garlic and saute about 5 minutes or until translucent.

Add rice and cook until coated with oil, about 2 minutes. Add red wine and cook until absorbed.

Add all but 1 cup of hot broth to rice mixture, 1/2 cup at a time, making sure it is absorbed before adding another 1/2 cup.

Stir in black olive paste and add the remaining broth 1/4 cup at a time. Cook until rice is just tender and slightly creamy, about 25 minutes.

Stir in rosemary, orange zest and 1/4 cup Parmesan cheese. Add salt, pepper and more Parmesan cheese to taste.
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