Artichoke Risotto and Bruschetta

Hey everyone!

So tonight I decided to post 2 great recipes that are cheap and easy to make! The whole dinner cost less than $15 and will serve 4 people. It will take about 45 minutes to make start to finish, but with some practice you can get it down to under 30 minutes.

Bruschetta

Ingredients:

1 large globe (regular red) tomato (chopped)
1 small yellow tomato (chopped)
1 tablespoon olive oil
1 tablespoon capers (rough chop)
1 tablespoon caper brine
1 teaspoon white vinegar
1 tablespoon chopped basil
pinch of salt
pinch of pepper
6 slices of artisan bread (toasted with oil)
freshly shaved parmesan
drizzled olive oil (the good stuff)

Step 1:

Remove the stems of the tomatoes and chop them so they are in 1/4″ cubes, rough chop the drained capers. In a large bowl add the capers, tomatoes, oil, vinegar, caper brine, salt, pepper, and chopped basil to the bowl and mix. Let the mixture sit for at least ten minutes so that the flavours meld (you can let it sit in the fridge for up to 24 hours). When you are ready to serve, drizzle the bread with good olive oil and place on a baking sheet. Bake 400 degrees for 5-7 minutes, just until the bread starts to crisp up.

Step 2:

As soon as your ready to serve, pile the tomato mixture evenly onto the bread. Top with shaved parmesan cheese, and a drizzle of your best olive oil. Serve right away, don’t let it sit or it will get soggy!

The Risotto

Ingredients:

2 tablespoon olive oil
2 bay leaves
1 pinch of salt
1 strip thick cut bacon (sliced thinly)
1 large yellow onion (peeled, finely chopped)
3 cloves of garlic (peeled, finely chopped)
1 cup Basmati rice
1/3 cup apple juice or white wine
3 cups chicken stock
170ml jar of artichoke hearts in oil (roughly chopped)
1 cup freshly grated parmesan cheese

Step 1:

Heat the chicken stock in a small pot until it is simmering, turn off and cover with lid. Heat a large deep saucepan and add the bacon, cook until fat is rendered. Without draining the fat, add the onion, garlic, bay leaves, and the salt, cook on medium low for 10 minutes without browning.

Step 2:

Turn the heat up to medium and add the olive oil and the rice, cook for 2 minutes, stirring constantly so the rice does not burn. The rice will start to become translucent on the edges, add the apple juice or white wine. Allow all the liquid to be absorbed into the rice, leaving it with a light fruity taste.

Step 3:

Slowly start to add the heated chicken stock, one ladle at a time. After you add one ladle full, let the rice  cook until the rice begins to absorb the chicken stock. You will know its time to add another ladle full of chicken stock when the chicken stock is completely absorbed into the rice. Repeat this process until the rice is cooked and you have one ladle full of stock left. Add the chopped artichoke hearts to the rice and stir in. Add the last ladle full of stock and remove from the heat.

Step 4:

Stir in the parmesan cheese, cover the risotto and let it sit for 2-3 minutes.

Serve as soon as it is ready so that you keep the great texture!

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