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Gordal and Hojiblanca Olive Risotto with Crispy Serrano Ham

Yields1 Serving

Gordal and Hojiblanca Olive Risotto with Crispy Serrano Ham

 2 cups green Gordal olives
 1 cup black Hojiblanca olives
 2 cups risotto rice
 1 red onion
 8 cups chicken broth
 ½ cup dry white wine
  cup capers
 1 garlic clove, peeled
 1 tbsp butter
 4 pinches of salt
 4 rounds of freshly ground black pepper
 6 slices of Serrano ham
 Extra virgin olive oil to taste
 Lemon juice to taste
 Fresh basil leaves, finely chopped
Crispy Serrano ham:

Place the Serrano ham slices under the broiler on a lined oven tray and cook for 5 minutes or until they becomes crispy. Set aside.


Drain the Spanish olives and capers and cut the onion into small cubes.


Chop the olives roughly and slice the garlic.


In a large pan over medium-high heat, brown the garlic and onion in the butter with a pinch of salt.


Add the rice and coat with butter until it becomes translucent, after about 1 minute.


Over medium heat, deglaze with white wine and stir until it evaporates. Add about 3/4 cup of chicken broth at a time, stirring constantly until the rice has absorbed almost all the liquid. After using half of the broth, add the olives and then gradually add the second half of the broth until the rice reaches a creamy consistency, while still being slightly crunchy (al dente).


Remove the pan from the heat, then add the capers and half of the chopped basil.

*Chef’s Tip: If you want a creamier risotto, you can add crumbled fresh cheese after removing it from the heat.


Adjust the seasoning with salt and freshly ground black pepper. Add a drizzle of extra virgin olive oil and lemon juice to taste.


Serve the risotto in bowls. Garnish with the crispy Serrano ham and the remaining fresh leaves of basil. Top it with more olives if desired.