First of all, to prepare the risotto with olives, take a large but not too deep saucepan where we will simmer the onion, previously chopped, over a low heat, with a tablespoon of oil and a few tablespoons of broth for about 4 minutes.

Meanwhile, in a pan, possibly non-stick, toast the rice with the remaining oil for about 2 minutes over low heat. So let’s add it to the onion, mix well and deglaze with the hot wine.

At this point, wet the rice with plenty of hot broth and cook it uncovered, over medium heat, adding a ladle of broth when the previous one is completely absorbed. We add salt

When cooked, add the olive paté, marjoram, parmesan and butter. We keep everything well, then cover it with a cloth and let it rest for about 2 minutes.

Sprinkle the risotto with olives with pepper and serve it.