risotto al barolo + green crostini
Notorious egos and generally making a spectacle of oneself kinda bore me, so it’s little surprise that I don’t share many New Yorkers enthusiasm for the orange clog man himself, . Sure, I’ve watched his Food Network show dozens of time and even found myself humming along to his opening music, yet all of this brouhaha around as the ultimate embodiment of foodie excess has nauseated me. Even if I had the spare change for a $90 rack of lamb, I’d never spend it there, or on that, no matter how great those are. So, it surprises me as much as it may you that I’ve eaten there not once, but twice in the last month, and loved every last bite of it.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 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