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This recipe for BLACK RISOTTO, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 10, 2009


6 cups chicken broth
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry red wine
3 tablespoons tapenade or black olive paste
2 tablespoons chopped fresh rosemary
2 tablespoons grated orange zest
1/2 cup freshly grated Parmesan cheese, plus more to taste
salt and black pepper to taste

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

In a large sauté pan or flameproof casserole over medium heat, warm the oil. Add the onion and garlic and sauté, stirring often, until translucent, about 5 minutes. Add the rice and cook, stirring, until coated with the oil, about 2 minutes. Add the red wine and cook, stirring, until it is absorbed, about 2 minutes.

Slowly add 1 cup of the hot broth to the rice and cook, stirring constantly, until it is almost entirely absorbed by the rice. Add /2 cup broth and cook, stirring, until absorbed by the rice. Continue in this manner, adding ½ cup broth at a time and stirring constantly, until all but 1 cup of the broth has been added to the rice.

Stir in the tapenade and continue cooking, now adding the broth ¼ cup at a time and stirring constantly, until the rice is al dente (just tender) and slightly creamy. The rice should reach this point after about 25 minutes.

Stir in the rosemary, orange zest, and 1/4 cup Parmesan cheese. Taste and adjust the seasoning with salt and pepper. Serve immediately— risotto waits for no one! Pass more Parmesan cheese at the table.

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