Virginia, from Sweet and Sour, presents on her blog a recipe that catches our attention for several reasons.
The first is because it’s a risotto accompanied by a chopped mixture that’s especially interesting: a chopped mixture of fennel, black olives, and sun-dried tomatoes — delicious and it gives the dish a very special touch.
The second reason is that I see in the chopped mixture a little treasure, a treasure to keep in mind to use in other dishes or even for appetizers — to serve with bread or toast.
And the third reason it catches my attention is because of her kind words about her new Le Creuset low casserole, and she writes, “...I’d had my eye on it for a while, because I already had the classic round one, but I’d been wanting to get this low one for some time, which is wonderful for making risottos, brothy rice dishes, and slow-cooked stews that go straight from the stovetop or oven to the table with a special presentation. That’s what’s great about these casseroles: besides being high quality and made to last a lifetime, they’re also visually very attractive.”
Discover this wonderful recipe on Virginia’s blog here.
Comments
Claudia&Julia said:
Hola Delia,
Esta receta la publicó Virginia en su blog. Puedes verla en esta dirección:
sweetandsour.es/risotto-de-hinojo-aceitunas-negras-y-tomates-secos/#
Delia said:
hago casi todas las recetas q me envian deliciozas¡¡¡¡ no me llega el risoto con aceitunas negtA Y TOMATES SECOS DE ARENTINA REGRAAACIAAAAS¡¡¡¡¡¡