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.<\/p>\n
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.<\/p>\n
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<\/p>\n
When cooked, add the olive pat\u00e9, marjoram, parmesan and butter. We keep everything well, then cover it with a cloth and let it rest for about 2 minutes.<\/p>\n
Sprinkle the risotto with olives with pepper and serve it.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n