Summer throwback risotto
Fall is already here and it has cooled down significantly in Vienna since last weekend. I can’t believe how quickly time has passed! If you feel that same way and would love to have a piece of summer back – here’s the perfect dish for you.
Flavor wise it’s quite intense: aromatic dried tomatoes, chopped olives, a hint of rosemary and fresh lemon balanced with a bit of bacon to give the dish some substance, a backbone if you will. Last but not least, there are some fresh cherry tomatoes in the risotto as well, which loosens up the dish and adds a nice fruitiness to it. Trust me, it’s like driving through Tuscany with your palate and reminds me so much of sitting on a terrace on a warm summer night with a nice glass of red wine. 🙂
There is really not much more to say, besides it’s a delicious dish and that you should try it! 😉 Let’s get cooking!
320g risotto rice
700ml vegetable stock
250ml dry white wine
150g dried tomatoes, chopped
75g black olives, pitted, roughly chopped
50g bacon bits
a handfull of cherry tomatoes, quartered
juice and zest of 1 lemon
a few springs fresh rosemary
1 handful freshly grated parmesan
4 spring onions, chopped
2 cloves of garlic, peeled, finely chopped
a knob of butter
1. Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the white part of the spring onions, garlic, rosemary and bacon bits and cook very gently for about 5-10 minutes, without coloring, until soft. Add the rice (it will sizzle) and turn up the heat. Don’t let the rice catch on the bottom of the pan, so keep it moving.
2. Quickly pour in the white wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
3. Add dried tomatoes and black olives. Then start adding the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn’t cook too quickly, and continue to add stock until it has all been absorbed and the rice has received the consistency desired. Once the rice is almost done add the cherry tomatoes so they can soften for a few minutes.
4. Turn off the heat, remove the rosemary stalks, beat in butter, Parmesan, lemon juice and zest. Season to taste with salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Then serve with a hand full of rocket and some fresh Parmesan on the table.