Black Risotto

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  • 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 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 pepper to taste


  1. Place chicken broth in saucepan and bring to boil. Reduce heat to low, cover and keep at a low simmer.
  2. In large sauté pan over medium heat warm oil.
  3. Add onion and garlic and sauté about 5 minutes or until translucent.
  4. Add rice and cook until coated with oil, about 2 minutes.
  5. Add red wine and cook until absorbed.
  6. 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.
  7. 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.
  8. Stir in rosemary, orange zest and 1/4 cup Parmesan cheese.
  9. Add salt, pepper and more Parmesan cheese to taste.