The flavours of the mediterranean never disappoint, and this Risotto Mediterraneo exemplifies the statement. While risotto continues to dominate menus around the UK, risotto dishes based in red sauces are far less common. This creative version proposed by Greci consultant chef Carlo Spinetti provides the comfort of well-known flavours in an a fun application.
Greci’s light and slightly sweet tomato sauce is at the heart of this risotto. It is topped with beautiful yellow cherry tomatoes and black olives - the world-famous Olive Taggiasche. The aroma and flavour of these olives is very distinctive and strong, so they can be used sparingly. It is worth noting that these beautiful Greci olives are kept in 100% extra virgin olive oil which should not be drained and wasted. We suggest using a drizzle of the olive oil from the olive jar to finish the dish.
- Greci Pomodoro alla Casalinga
- Risotto Fontana Formiello
- Greci Pomodori Ciliegini Dorati
- Greci Olive Taggiasche
- Fresh basil
- Vegetable stock
- White onions
Bring your vegetable stock to a boil. In a second small saucepan, heat the pomodoro alla casalinga over low heat, cover and let it simmer. Place some olive oil in a pan and bring to medium heat - add the finely diced white onions. Once the onions start going clear, add the risotto. Toast the risotto for a few minutes, stirring frequently to avoid it sticking or burning. Gradually add the vegetable stock, one ladle at a time.
In the meantime, slice the pomodorini ciliegini dorati and olives as preferred. When the risotto is still uncooked, add the pomodoro alla casalinga tomato sauce gradually, until the desired flavour profile is achieved. Continue to cook until the liquid is fully absorbed and the risotto is creamy. Add a few pomodorini dorarti and a handful of the olives, stir. Plate the risotto and top with a few pomodorini and olives. Drizzle a little olive oil from the Olive Taggiasche jar onto the risotto. Top with fresh basil. Serve immediately.