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Black olive risotto from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • mascarpone cheese
  • black olives
  • parsley
  • Arborio rice
  • chicken stock
  • dry white wine
  • Parmigiano Reggiano cheese

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Notes about this recipe

  • L.Nightshade on March 25, 2018

    Page 182. I used Moroccan oil-cured olives (not too salty), homemade stock, parsley from our garden, and grano padano instead of parmesan. While grano padano is a little milder, I think it’s an appropriate substitute. While this had the typical comforting quality of risotto, the mascarpone made it extra creamy, and the olives gave it a bit of piquancy. It was well appreciated as part of our anniversary dinner.

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