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Article: Risotto with Olio Nuovo

Risotto with Olio Nuovo

Servings: 4


  • 1 cup, arborio rice
  • 4 cups, chicken stock
  • 1/3 cup, dry white wine
  • 1/2, small white onion – diced
  • 3 tbsp, il Fustino Arbequina EVOO
  • 3 tbsp, il Fustino Olio Nuovo
  • 1/4 cup, parmesan cheese – freshly grated
  • parsley, to garnish
  • salt and pepper – to taste


Heat the stock to a full boil in a medium pot. Reduce heat to low and keep the stock at a simmer.

In a large saucepan, heat 3 tbsp of the Arbequina EVOO over medium heat. Once the oil is hot, add the onion and saute for 3 minutes or until the onion begins to become translucent.

Pour the rice over the onion and toast until fragrant. This should only take a minute or two.

Pour the wine over the rice, stir to coat the rice and let cook until the wine is fully absorbed.

Add one ladle of hot chicken stock to the rice at a time, then cook until the liquid is fully absorbed. Once the liquid is absorbed add another ladle of chicken stock. Repeat for 25-30 minutes or until rice is tender.

(Rice should still be firm but not crunchy).

Stir in Olio Nuovo, parmesan cheese and season with salt and pepper.

Garnish with chopped parsley.