4 Tbsp extra-virgin olive oil
1/4 cup finely diced yellow onion
1 cup arborio rice
1/4 cup white wine
3 to 3 1/2 cups chicken broth, simmering
1/4 cup finely chopped green olives, such as Picholine
2 Tbsp chopped Italian parsley
1 Tbsp grated Parmesan cheese
lemon juice to taste
salt
freshly ground black pepper
Heat 1 Tbsp of the olive oil in a saucepan over moderate heat. Add the onion and saute until softened, about 5 minutes. Add the rice and cook, stirring, until it is hot throughout. Add the wine and cook, stirring, until it evaporates.
begin adding the broth, 1/2 cup at a time, stirring constantly and adding more only when the previous addition has been absorbed. After 10 minutes, stir in the olives. Continue cooking until the rice is creamy and al dente, neither soupy nor stiff; the total cooking time is about 20 minutes.
When the rice is ready, remove the pan from the heat and stir in the parsley, cheese and remaining 3 Tbsp of olive oil.Season to taste with the lemon juice, salt and pepper.
Serves 4 as a first course.
