Recipe: Olive Oil Risotto with Italian Parsley and Extra Virgin Olive Oil

Olive Risotto with Italian Parsley and Extra Virgin Olive Oil
Source: Chefs Anne and David Gingrass
Serves four

1 Tbl. Olive oil
1/4 cup Yellow onion, small dice
1 cup Arborio rice
1/4 cup White wine
3 cups Chicken stock
1/4 cup Picholine olives, pitted and chopped finely
1 Tbl. Parmesan cheese
2 Tbls. Italian parsley, chopped
3 Tbls. Extra virgin olive oil
1 tsp. Fresh lemon juice (or to taste)

Place a suitable pan over medium heat and add the olive oil and the diced onion. Sweat the onion until translucent. Add the rice and stir well with a wooden spoon until all of the grains are evenly coated with oil. Add the wine while stirring over medium heat and cook until all of the wine is absorbed by the rice. Add the chicken broth a half cup at a time, stirring until the liquid is absorbed before adding the next half cup. Add the olives after half of the stock has been incorporated. When the remainder of the chicken stock has been absorbed, remove the pot from the heat and add the cheese, parsley, olive oil and lemon juice. Stir well to incorporate all of the ingredients and add salt and pepper to taste.