Black Olive Risotto Fritters Recipes

BLACK RICE RISOTTO

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

PARMESAN RISOTTO

Steps:

• Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
• Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
• Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
• When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
• Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
• Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

BLACK OLIVE RISOTTO FRITTERS

Steps:

• make the risotto saute onions in butter until soft but not colored, about 5 minutes. Add the rice and saute for two minutes until coated with butter. add the stock and the milk and lower the heat to a gentle simmer. Cover and cook gently, without stirring for about 25 minutes, or until the rice is very tender. Place the eggs, flour, and breadcrumbs in individual dishes for dredging. Roll the risotto into small balls. Dip each ball in flour, then egg, then breadcrumbs. Set on a baking sheet. Heat about 3 cups of vegetable oil in a skillet for frying. When the oil reaches 350 degrees, add the risotto balls. Fry until golden and crispy on the outside and warm on the inside. Drain on a rack. Serve warm sprinkled w/ salt or lemon juice.