An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)

Name: An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 400 g 14 oz rice for risotto; 1-2 cloves of garlic; A few sprigs of fresh parsley; 200 g 7 oz raisins, soaked in water until soft; olive oil; meat broth

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course
Soup

An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

400 g 14 oz rice for risotto
1-2 cloves of garlic finely chopped
A few sprigs of fresh parsley finely chopped
200 g 7 oz raisins, soaked in water until soft
olive oil
meat broth preferably homemade

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Instructions

Begin with a soffritto of garlic and parsley sautéed in abundant olive oil.
As soon as the garlic begins to brown, add your rice and toast that until it turns an opaque white, then add a handful per serving of raisins which you will have softened in warm water for a few minutes, mixing well.
Then adding broth, a ladleful at a time, in the usual manner for making risotto, until the rice is tender but still al dente.
There is no mantecatura for this dish, but I mixed in a bit more chopped parsley for color at the end, and seasoned with salt and pepper as needed, to taste. That's all there is too it. Machlin says the dish can be served warm or at room temperature.