Black Olive Risotto Fritters Recipes
RISOTTO WITH BLACK BEANS & OLIVES
Make and share this Risotto With Black Beans & Olives recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In pressure cooker, heat the oil.
- Sauté the onions and garlic until soft but not brown, about 2 minutes.
- Stir in the rice, coating thoroughly with the oil.
- Stir in 3 1/2 cups of the stock, the oregano and salt.
- Lock the lid in place and, over high heat, bring to high pressure.
- Lower the heat just enough to maintain high pressure; cook 5 minutes.
- Reduce pressure with a quick-release method.
- Remove lid, tilting it away from you to allow any excess steam to escape.
- The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
- If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
- Cook over medium heat, stirring constantly, until rice is tender but chewy.
- Serve immediately in shallow soup bowls.
Nutrition Facts : Calories 450.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 6.3, Sodium 885, Carbohydrate 81.7, Fiber 6.6, Sugar 5.1, Protein 14.5
BLACK OLIVE RISOTTO FRITTERS
Number Of Ingredients 11
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.
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- Heat oil in a sturdy pot over medium heat; add onion and garlic and cook until softened, about 5 minutes.
- Add rice and stir with a wooden spatula until all the grains are coated with oil. Cook for a few minutes. Have the stock ready and simmering gently. Using a ladle, add enough stock to come almost to the top of the rice, but don't drown it.
- Stir until the stock evaporates. Continue adding stock little by little as needed, stirring most of the time. After 15 minutes, add tomatoes, tapenade, olives and basil. Continue stirring and adding stock. At 20 minutes, taste rice to check if al dente.
- When al dente, remove from the heat, add the cold wine, stir and add the butter and half the parmesan. Season to taste. Cover tightly and leave to fluff up for 2-5 minutes.
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