Risotto with Red Wine and Olives

Maria KostoffMaria Kostoff
Risotto with Red Wine and Olives
Preparation15 min.
Cook30 min.
Тotal45 min.
"Make risotto just once and you`ll become a sworn admirer of Italian cuisine for life."


  • rice - 1 and 1/2 cup
  • olives - about 7 oz (200 g) pitted and chopped
  • onions - 1 head - more
  • carrots - 2, medium
  • red wine - 1 cup
  • salt - to taste
  • pepper - 1 tsp or to taste
  • olive oil - 1/2 cup

How to cook

Pre wash rice and soak it for 15 minutes in cold water. Cut the onion and grate the carrots. Heat oil in a wide, deep skillet or a large saucepan. Have the onion and carrots braised.

Add olives and stew with them. Drain the rice well and add the fried vegetables. Stir until each grain of rice is coated with oil and gently fry (about 5 minutes). Add red wine 2 times, stirring gently.

Once slightly evaporated and the rice swells, add 2 cups hot water. Stir gently and let it stew. Add 2 more cups water two times and boil the rice. Once the rice absorbs all the water, salt and sprinkle it with pepper.

Optionally, add 1 stock cube. Divide risotto with red wine and olives in bowls and put it to cool. In turn, serve risotto on a plate and garnish with salad of shredded carrots, tomatoes and olives.


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