Red Wine Olive Risotto

Red-Wine-Olive-Risotto-4.jpg

It’s a funny thing about olives. People either LOVE them or they HATE them. It’s rare to meet someone who simply *likes* olives. Right? Unless you do… And then I’m wrong. Anyway. I’m 100% on the love side. And I have been for as long as I can remember. Of course, I started with olives of the canned variety. But quickly learned I loved all kinds of olives from kalamata to manzanilla and probably everything else. I mean, I’m sure there are plenty of types of olives I haven’t tried yet, but I have a feeling I’d love them all. For some reason, I’ve been craving olives like crazy lately. And then, likely because I’m always craving risotto, I decided to try out an olive risotto. I struggled between using kalamata or green olives because, while both would be awesome, I knew they’d each make completely different risottos. But I finally settled on kalamata. That just means green is coming soon.

While I was gathering my ingredients, I realized that the traditional dry white wine that goes into risotto just wouldn’t make sense in olive risotto. So, I swapped it out for a dry red wine instead. And now red wine risotto might be my new favorite thing. It’s beautiful, bold, and multi-dimensional. I have yet to discover anything that isn’t better with red wine. Amiright?

Red Wine Olive Risotto:
Print this recipe!

  • 3 1/2-4 1/2 C chicken or vegetable broth
  • 3 garlic cloves, minced
  • 3 shallots, chopped
  • 2 T butter
  • 1 1/2 C arborio rice
  • 1 C dry red wine, like merlot or cabernet
  • 1 C pitted kalamata olives, finely chopped
  • 1/2 C parmesan cheese
  • 1/4 C chopped parsley, plus more for garnish

Red-Wine-Olive-Risotto-Ingredients.jpg

Start by putting your chicken or vegetable broth into a small saucepan and bringing to a boil. Then lower heat to a simmer and keep broth hot.

In the meantime, melt the butter into a medium or large size saucepan over medium heat. Once it’s melted, add in the chopped shallot and let cook for about 5 minutes, stirring occasionally. Then add in minced garlic and cook for another 2 minutes.

Red-Wine-Olive-Risotto-Shallots.jpg

Now add the arborio rice and cook for about 2 minutes, until grains are translucent-looking.

Red-Wine-Olive-Risotto-Arborio.jpg

Pour in the cup of dry red wine and stir a bit, until the rice absorbs all the wine. Love the color!

Red-Wine-Olive-Risotto-Arborio-Wine.jpg

Now, begin adding in the chicken or vegetable broth, half a cup at a time. After every addition, stir until rice absorbs broth. Then add another 1/2 C. You really don’t have to stand over the pot stirring non-stop. Just go about your business and give it a stir every so often (you don’t want all the liquid absorbing and the rice getting stuck to the bottom of the pot).

Red-Wine-Olive-Risotto-Broth.jpg

When the rice is nice and tender, but still firm, you can stop adding broth. I used about 4 C in mine before I decided to stop.

Red-Wine-Olive-Risotto-Risotto-Stir.jpg

Then fold in the chopped kalamata olives and stir for about 1 minute.

Red-Wine-Olive-Risotto-Olives.jpg

And stir in the parmesan cheese and chopped parsley.

Red-Wine-Olive-Risotto-Parsley-Parm.jpg

And you’re done! Pretty simple, right? I swear, once you make risotto a time or two, it becomes second nature and you’ll be making it non-stop. You may even spend half your life trying to think of new variations of risotto to try out. Orrr maybe that’s just me.

Red-Wine-Olive-Risotto-2.jpg

I just LOVE that the options are endless. The first risotto I ever made was a simple spring pea risotto. And that risotto is miles away from this olive one. I mean, if I had the moolah to get started, I’d totally be tempted to open a risotto-only restaurant. No matter your mood, there’s a risotto for you.

Red-Wine-Olive-Risotto-7.jpg

This one is the perfect cold-weather comfort food. But yes, you’ll have to like olives (A LOT) to enjoy this. It really is an olive-lovers dream. But the notes from the red wine really shined through, too, likely because I used a whole cup of it. I usually use 1/2 cup of wine in my risottos, but uh, I couldn’t stop pouring.

It’s also pretty necessary to have a glass of red wine WHILE you’re eating a bowl of this.

Red-Wine-Olive-Risotto-6.jpg

Oh, and in case you’re wondering, the parsley adds a crisp lightness that’s definitely needed in this deep dish. I loved the contrasts of the flavors.

Red-Wine-Olive-Risotto-8.jpg

Then again, this dish includes the three essential food groups: wine, cheese, and olives; so you really can’t go wrong.

Are you an olive lover or an olive hater?

[Sues]

AreoPress Coffee Maker Giveaway Winner!

Remember the AeroPress coffee maker giveaway I held last week? We have a winner! It’s Christina from She Runs, She Eats! Congrats, Christina! I’ll be e-mailing you to get your contact info 🙂

15 Responses to "Red Wine Olive Risotto"

  1. Everyone in my family (minus my dad) actually loves olives — well, black one that is. This risotto would make them so happy!

  2. Michelle says:

    Even though I LOVE olives, I don’t nearly eat them enough because my fiance HATES them. So true about the love/hate relationship with olives!

  3. Kelly says:

    100% hater, sorry. Everything else about this recipe looks tasty though.

  4. Kim K says:

    so funny you posted this today; yesterday at my bookclub, we had the love/hate discussion about olives. i hate them 🙁 blech!!!

  5. Christina says:

    I love, love, love olives. My sister hates them, but she’s the only one in my family who does.

  6. Gia Grossman says:

    LOVE olives. But nobody else in my family does. Actually they all hate them. That IS so weird. But maybe since theres wine in this…

  7. Denise says:

    I want to make this but I’ll add feta instead. I love feta in everything.

  8. I LOVE olives. And red wine. And cheese. 🙂

  9. Vanessa says:

    Yesssss. I’m on the lover side and think this looks to die for!

  10. Kerstin says:

    So pretty, love your red wine sub! And i kind of hate olives, lol, but my hubby would love them in this!

  11. Cara says:

    I love them, my husband hates them so we don’t eat them very often. Maybe this recipe would be a good intro to them, since he loves risotto?

  12. sweeter salt says:

    That looks delicious! I love olives and red wine, so I should definitely make this. Making risotto with bright liquids is fun, I make a beet risotto which is a shocking shade of fuchsia (recipe: http://bit.ly/f9Q6Eb). Pretty and tasty!

    Laura

  13. Kit says:

    We’re split firmly 50/50 on the love/hate olives issue here…. suggestions for substitutions for the olives, because everything else looks fantastic!

  14. Renee says:

    Oh. My. Goodness.

    I think it’s my perfect dish.

    You’re right about risotto — make it once or twice and you’re golden forever. I made it when I was still beginning to cook. I didn’t know I was supposed to be afraid of or challenged by it. I actually found the process super simple!

  15. I Am Going To have to return again whenever my course load lets up – nevertheless I am taking your R

Leave a Reply

Your email address will not be published. Required fields are marked *