Black Olive Risotto Fritters Recipes

BLACK RICE RISOTTO

Black Rice Risotto image

Provided by Ellie Krieger

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
3/4 cup grated parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

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.

BLACK BEAN RISOTTO

Black Bean Risotto image

Provided by Food Network

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped jalapeno
1/2 cup chopped onions
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
1/2 cup cooked black beans
1/2 cup chopped plum tomatoes
1 cup Arborio rice
2 cups chicken stock, heated
Salt
Freshly ground black pepper
1 tablespoon butter, cubed
1 tablespoon grated cotija cheese
1/4 cup freshly chopped cilantro leaves, for garnish
Scallion flowers, for garnish
Maduros, for garnish

Steps:

Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

RISOTTO WITH BLACK BEANS & OLIVES

Risotto With Black Beans & Olives image

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

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
2 garlic cloves, peeled and finely chopped
1 1/2 cups arborio rice
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock, divided
1 teaspoon dried oregano
1 teaspoon salt, less if using salted stock
1/2 cup pimento stuffed olive, coarsely chopped
1 cup cooked black beans
1/3 cup chopped fresh coriander
fresh ground black pepper

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

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