by thirschfeld
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thirschfeld's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 onions, sliced thin, about 1 1/2 cups Ask a question about this ingredient
3 tablespoons fresh garlic, sliced Ask a question about this ingredient
1 cup picholine and kalamata olives, pitted Ask a question about this ingredient
1 cup salami, diced Ask a question about this ingredient
1 1/4 cup carnaroli rice Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
3 cups chicken stock, hot Ask a question about this ingredient
3 tomatoes, cut in half and grated on the large wholes of a box grater, should have 1 cup of pulp Ask a question about this ingredient
3 cups manchego cheese grated Ask a question about this ingredient
1/2 cup green onion, sliced into thin rings Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepPlace a 12 inch nonstick skillet over medium high heat and add the olive oil. Add the onion and cook until it starts to carmelize. You want the onions to be deep brown but not burnt.
Ask a question about this stepTurn the heat to high and add the garlic, olives and salami. Saute for a couple of minutes to blend the flavors.
Ask a question about this stepAdd the rice and stir to coat the grains with oil. Add the wine and let the alcohol burn off.
Ask a question about this stepAdd the stock, bring to a boil and cover tightly with a lid and place in the oven. Set your timer for 15 minutes.
Ask a question about this stepWhen the timer goes off remove the risotto from the oven and place it back on the stove over medium heat. Add the tomato, stir and then add the cheese and stir until blended. Ladle into bowls and top with green onion. Serve immediately with plenty of extra grated cheese.
Ask a question about this stepTo baking!
Also, I've never tried baked!
Look at you! A risotto making fool, you are! With your high risotto standards, I'm sure these recipes are amazing, I can't wait to try them!!!
I think I have come to the conclusion the "great" risotto was a figment of my imagination. I do think I like the baked method better than stirring. I have tested both 3 times this week and I like the baked results better. I think I like this one best too.
Brette is the Editorial Assistant of Food52.
This looks fabulous! I'm going to have to make this one. And a big yes to grating tomatoes. This is exactly what I do when making paellas or other Spanish dishes. It's fast and gives me just the texture I'm looking for. I had thought that if I did a risotto this week it would be a paella risotto (with the flavors of a paella), but not sure I'll get to it before Friday when the clock strikes midnight.