On a recent episode of Eat Drink D-FW, the Dallas Morning News food team sat down with chef Paola Saglietti of Eataly Dallas. Saglietti is a native of Torino,...
Drain the olives from its brine and place them in a mixing bowl or a container that is heat safe.Add the garlic, all the herbs and citrus peels, then pour the warm oil onto the olives. Let marinate for at least 5 hours at room temperature, then drain all the seasoning and preserve the olives in the oil in the refrigerator.Risotto al Tartufo Nero 1 teaspoon salt, plus more to taste½ cup Grana Padano DOP, finely gratedHeat the broth pot almost to boil.
Add in the rice all at once and increase the heat. Stir the rice and onions continuously, toasting the grains , until they make a clicking sound as you turn them in the pan, 2 minutes or more. When the broth is almost completely absorbed again and you can see the bottom of the saucepan as you stir, ladle in another cup or so of broth.
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