risotto al barolo + green crostini
Risotto al Barolo
Adapted from Mario Batali
Yield: 6 to 8 first-course servings.
1/4 cup extra virgin olive oil
1 medium onion, finely diced
1 1/2 cups arborio rice
1 cup Barolo or other dry red wine
6 cups chicken stock, preferably homemade, or low-sodium, canned
3 tablespoons cold, unsalted butter, cut into small pieces
1/3 cup freshly grated Parmesan cheese, more for serving.
1. In a wide, deep skillet, heat oil until very hot but not smoking. Add onion and cook, stirring, until softened and translucent, 8 to 10 minutes. Do not brown; reduce heat as needed. Add rice and stir with a wooden spoon until opaque and slightly toasted.
2. Meanwhile, heat the stock in a saucepan and keep it just below a simmer. Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed. Continue stirring and adding hot stock a ladleful at a time, always waiting until liquid is almost completely absorbed before adding more. Cook until rice is tender and creamy but not mushy, about 20 minutes. Toward the end of cooking time, rice will quickly soften, so stir constantly and taste often. Turn off heat and stir in butter. Stir in cheese and serve with additional Parmesan.
Sort of wildly interpreted from Mario Batali
Note: We updated this recipe in April 2009.
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let return to room temperature before using.
risotto al barolo + green crostini was originally published on smittenkitchen.com
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