Paprika-Oliven Risotto

Ingredients

• 350 g risottoreis (Vialone or Avorioreis)
• 6 tbsp Olive oil
• 1 red bell pepper
• 2 Garlic cloves
• 150 g black olives
• 2 sprigs Rosemary
• 1 l meat broth
• 1 can saffron
• 1 tbsp butter

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the bell pepper, halve it, remove seeds, and slice into thin strips. Heat oil and briefly sauté the garlic (do not brown). Add the rice and stir until it turns translucent. Deglaze with a generous splash of hot meat broth and cook over medium heat while stirring until the liquid evaporates.

2. 2.

   Add another splash of broth, continue to stir and let it evaporate. Repeat this process until the rice is cooked. Keep only enough broth in the pot so that the rice is just covered. Occasionally fold in the pepper strips and a sprig of rosemary and continue cooking.

3. 3.

   Dissolve saffron in a little water and add to the rice. Stir in the olives and keep simmering while stirring until done. Remove the rosemary sprig. Just before serving, stir in 1 tbsp butter and season with salt and pepper. Serve garnished with rosemary.