Fennel risotto, black olives and dried tomatoes

Virginia, from Sweet and Sour , presents a recipe on her blog that caught our attention for several reasons.

The first, because it is a risotto that is accompanied by a very interesting picada: picada of fennel, black olives and dried tomatoes - delicious and that gives a very special touch to the dish.

The second reason is that I see in the picada that it presents a small treasure, a treasure to keep in mind to use in other dishes or even for appetizers - to accompany with bread or toast.

And the third reason why it caught my attention is because of the good things she said about her new Le Creuset low cocotte , and she says "...I had been wanting to get it for a while, because I already had the classic round one, but I had been wanting to get this short one for a while, which is wonderful for preparing risottos, rice dishes, and slow-cooked stews, which go directly from the stove or oven to the table with a special presentation. That's the good thing about these casseroles, that in addition to being quality and lasting a lifetime, they are visually very attractive."

Discover this wonderful recipe on Virginia's blog, here .