Green Olive Crescenza Cheese Risotto with Fried Almonds

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Servings: 6 

Salty green olive slices and fried almonds flavor this lovely lemony risotto amped up with crescenza cheese and cream. Inspired by CDKitchen.com https://www.cdkitchen.com/recipes/recs/478/Green-Olive-Risotto78310.shtml 

2 Tbsp olive oil

1 ½ cups arborio rice

1 small onion, chopped

1 tsp salt

Pepper, to taste

½ cup white wine

3 cloves garlic, minced

4 Tbsp butter

1 quart chicken broth

1 lemon, zested and juiced

1 cup heavy cream

½ cup parmesan cheese + more for serving

4 oz crescenza cheese (or burrata if you can’t find it)

Fried Almonds:

2 Tbsp olive oil

¼ cup almonds, roughly chopped

¾ cup pitted green olives, sliced

¼ cup parsley

1 green onion, sliced

Salt and pepper, to taste

In a large skillet, heat the olive oil, arborio rice, onion, salt and pepper over medium low heat. Stir 2 minutes or until rice and onion are becoming translucent. Add in the wine and garlic stirring another 2 minutes. Stir in the butter and drizzle in chicken broth in small amounts, allowing the rice to absorb it slowely; cook over medium-low heat for about 15 minutes stirring occasionally. stir in the lemon zest and juice, cream and cheeses until all liquid is absorbed and the rice is aldente.  

Fry the almonds in the olive oil for about 2 minutes. They will be golden and fragrant. Remove from heat and stir in the green olive slices, parsley, green onion, salt and pepper. Spoon over the top of the risotto and serve with additional grated parmesan cheese.