Black Risotto

6 cups chicken broth
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry red wine
3 tbs. black olive paste
2 tbs. chopped fresh rosemary
2 tbs. grated orange zest
1/2 cup freshly grated Parmesan cheese, plus more to taste
Salt and pepper to taste

Place chicken broth in saucepan and bring to boil. Reduce heat to low, cover and keep at a low simmer.

In large saute pan over medium heat warm oil. Add onion and garlic and saute about 5 minutes or until translucent.

Add rice and cook until coated with oil, about 2 minutes. Add red wine and cook until absorbed.

Add all but 1 cup of hot broth to rice mixture, 1/2 cup at a time, making sure it is absorbed before adding another 1/2 cup.

Stir in black olive paste and add the remaining broth 1/4 cup at a time. Cook until rice is just tender and slightly creamy, about 25 minutes.

Stir in rosemary, orange zest and 1/4 cup Parmesan cheese. Add salt, pepper and more Parmesan cheese to taste.