Fregola sarda risotto with black olives and tomatoes recipe

Serves 2 persons

INGREDIENTS

• 500g fregola sarda
• 3 small shallots
• 1.75L vegetables stock
• 30 cl white wine
• 1 jar of black olives
• 200g sundried tomatoes in olive oil
• 175g parmigiano reggiano
• 2 pinches of espelette chili pepper
• 4 or 5 sticks of thyme
• 30g butter
• black pepper

METHOD 

1. Finely chop the shallots. Cut roughly half of the black olives and half of tomatoes. Shave the parmigiano and bring the stock to the boil.
2. In a panfry, sweat the shallots with the butter during 1 to 2 minutes. Pour the fergola sarda in the panfry and mix to avoid the fregola sticks on the panfry during 2 to 3 minutes. 
3. Deglaze with the white wine in 2 times, making sure the wine is well absorbed before pouring again. Add the olives, tomatoes and thyme, mix to avoid the preparation sticks on the panfry.
4. Pour 1/3 of the vegetables stock and mix to make sure it is well absorbed. Repeat till the end but reserve 20 cl of stock. 
5. Off fire, mix with the shaved parmiggiano and adjust the right moisture of the risotto with the remaining stock. 
6. Remove the thyme, prepare the plates and use the remaining olives and tomatoes for the presentation in the plates.