Mediterranean cuisine offers many dishes. This dish comes from Italian cuisine, where beautiful extra virgin olive oils like Señorios de Relleu, Verde Segura, Saqura and Arte Oleum are perfect for finishing the dish. This dish is inspired by an Italian recipe to which I've given a slightly different twist, and it pairs well with ingredients such as shrimp or ground chicken.
For this dish, for 2 people, you will need:
- 150 grams of risotto rice
- 200 grams of shrimp or ground chicken
- 200 grams of Heinz tomate frito
- 1 red bell pepper
- 250 grams of cherry or snack tomatoes
- 1 white or yellow onion
- 2 cloves of garlic
- 50 grams of mascarpone
- Italian herb mix to taste
- Parsley for garnish
- 500ml chicken or fish broth (depending on ingredients)
- Oro de Genave extra virgin olive oil for frying
Preparation:
- Start by cutting the vegetables. Dice the onion into small pieces, finely chop the garlic, and cut the bell pepper into small cubes.
- Bring 500ml of broth to a boil and add the tomate frito once it's boiling.
- Clean the shrimp, if you are using them for this dish, and pat them dry thoroughly. Put some Oro de Genave extra virgin olive oil in a skillet over medium-high heat. Sauté the garlic and onion for a few minutes. To extract extra flavor from the onion; sprinkle some salt over it. Then add the Italian herb mix, bell pepper, and shrimp or ground chicken.
- Reduce the heat. Add the risotto and cook for one minute. To taste, you can add a glass of white wine or Spanish sherry and let it evaporate. Then, gradually add small amounts of broth until the risotto is al dente. This can take up to 30 minutes. I personally taste it occasionally to check how cooked the rice is. If you run out of broth, add boiling water.
- In the meantime, cut the cherry tomatoes into small pieces and chop the parsley.
- Add the tomatoes 7 minutes before you expect the risotto to be al dente.
- Finally, remove the pan from the heat and stir in the mascarpone.
- Divide the risotto among deep plates, drizzle a premium olive oil such as Señorios de Relleu, Saqura and Arte Oleum over it to give the dish an extra kick and body.
Our olive oil tip for this recipe
For this recipe, we like to use Oro de Genave from Andalusia. This extra virgin olive oil complements this dish beautifully due to its intense flavor and suitability for frying at higher temperatures.
Buen provecho!
