For ➍300 g Arborio rice
4 tbs olive oil
2 cloves garlic
70 cl warm vegetable stock
2 tbs of olive paste*
3 tbs Parmigiano cheese, grated
50 g basil, chopped
1 tbs olive oil
a pinch of chili powder
Heat the olive oil. Chop the garlic and brown it.
Add the rice and coat it. Add stock, ladle after ladle. Add paste after 1 ladle. Cook rice until ready.
Off heat, add Parmesan.
Mix basil and chili powder with a drizzle of olive oil. Spread over the risotto.
Serve with grilled tiger prawns or chicken.
*Use ready made olive paste or mix 170 g chopped olives with 2 tbs of olive oil into a simple version. You can keep the rest in the freezer or spread on freshly toasted bread with cold (lamb's) meat. You could use tapenade as well or Turkish or Greek olive paste .
Read the tip on making a quick risotto.
