RISOTTO WITH LEMONS AND SPICY GREEN OLIVES

Ingredients:

Spicy Olives:

½ cup green olives, pitted

¼ teaspoon cracked red pepper

4 tablespoons olive oil, divided

1 quart  chicken stock

Yellow peel from ½ lemon

1/2 teaspoon ground cumin

1 cup Spanish onion, finly diced

2 cloves garlic, minced

1 cup arborio rice

2 tablespoons fresh lemon juice

Sea salt the freshly grated white pepper

Freshly grated Parmesan, to taste

Directions:

Chop up the olives, sprinkle on the cracked pepper and fold in 2 tablespoons olive oil.  Leave to marinate while cooking the risotto, or overnight if working the day before.

Heat the chicken stock to a simmer, adding the lemon peel to infuse the hot broth.

Heat the remaining 2 tablespoons of olive oil in a heavy 4 quart saucepan.  Stir the ground cumin in the oil for 30 seconds before adding the onion and garlic to cook slowly for 5 minutes.  Add the rice, stirring to coat the grains with oil for 2 minutes.  Begin adding the stock, 1 cup at a time waiting for the liquid to be absorbed before adding more.  When the rice is fully cooked and creamy add the the olive pieces (without the oil) and lemon  juice.  Season with salt and pepper to taste.

Serve with a liberal grating of freshly grated Parmesan, have more available at the table.

Yield: 4 servings.