Prociutto and Pea Risotto

Apparently, risotto is a romantic dish.

I totally didn’t know that it was until I was talking to a coworker about making a classic, Italian risotto: arborio rice, white wine, and a bunch of parmesan cheese. He said, “That sounds awesome! What’s the occasion?”

There’s no occasion. I don’t need an occasion to make and eat a damn good risotto and it was actually a lot cheaper than you might think. Of course, I sort of made it a fancier occasion by picking out a nice local Chardonnay by Vintage Ink and plated the risotto pretty nicely.

Prosciutto and Pea Risotto

It’s nice to be classy sometimes, yaknow?

In a restaurant, this dinner for two would easily come up to $90 after tax and tips. (Or more, depending on the restaurant!)

I paid about $35, but I had to buy more of some ingredients full sized because of packaging and I included the whole bottle of wine. Here’s my cost break down, including the store:

  • Arborio rice – $3.40 for 450g (Bulk Barn)
  • Chicken broth – $2.00 for 1L (on sale, diluted slightly, Loblaws)
  • Frozen peas – $2.49 for 750g (only need 1 cup, Loblaws)
  • Green onion – $1.29 for about 5 stalks (only need 2, Loblaws)
  • Cooking onion – $0.57 for 1 medium onion (only need half, Loblaws)
  • Parmigiano reggiano – $4.75 for 88g (pre-shaved in house, Loblaws)
  • Prosciutto, shaved – $3.17 for 74g (PC brand, Loblaws)
  • Chardonnay – $16.95 for 750mL (Vintage Ink, LCBO)

Since I only needed fractions of some ingredients, the actual cost is probably closer to $30 with the wine included.

You could easily get an $11 bottle of wine and it would work just the same, but I like to drink and cook at the same time, so there you go.

The end result? Lots of cuddles and relaxation with the Monsieur. I guess risotto really can be quite romantic… (Or it’s the wine!)

Prociutto and Pea Risotto

Makes: 4 portions
Takes: About 1hr, including prep

Ingredients

1 3/4 cup arborio rice (approx. 400g)
1/2 medium onion, finely diced
1/2 cup dry white wine (I used Chardonnay, but feel free to use something else)
1 1/2 L chicken broth, low sodium or less
1 cup frozen peas, thawed
75g parmigiano reggiano, sliced or fresh grated
70g prosciutto, finely sliced, cut into smaller pieces
2 tbsp green onions, finely sliced on a slant
2 tbsp olive oil
Salt
Pepper

0. Warm chicken stock until almost boiling. Add vegetable scraps from prep into broth for extra flavour.

1. Heat olive oil in a large pan (at least 12″ wide and 2″ deep) on MED-HIGH heat. Fry prosciutto until crispy and set aside.

2. Saute onion until fragrant and barely translucent. Reduce heat to MEDIUM-LOW.

3. Stir in arborio rice and saute until the grains are shiny and somewhat clear. (This can take more than 5 minutes!)

4. Slowly add in white wine and stir rice until the wine has been fully absorbed. It may still smell a bit sharp due to the alcohol.

5. When there’s almost no liquid left, ladle in 1/2 cup chicken stock and stir rice while the stock is absorbed by the rice.

6. Repeat, stirring occasionally until the rice is al dente, about 25 minutes. It’s easiest to stir the rice and let it sit for a moment to gauge how fast the liquid is absorbed. As the rice gets cooked, it absorbs the broth more slowly.

7. Once it barely gets absorbed after stirring in a bit of broth, taste the rice to check its doneness. If it’s still a little stiff or starchy for your liking, add in another ladle of stock and stir until you’re satisfied.

8. Stir in 60g of parmigiano reggiano until fully melted. Stir in thawed peas, prosciutto and green onions and turn off the heat. Season to taste.

9. Serve garnished with freshly cracked black pepper and sliced green onions.

I didn’t know that the Monsieur wanted to watch and learn how to make risotto, so I had already started by the time he got back! Oops!

I guess that means I’ll have to make this delicious, creamy risotto again. What horrors.

xoxo,

B.elle

Advertisements

Bacon Potato Quiche

It’s quickly turning into Fall in Toronto and it’s making me want more and more hearty foods. Luckily, I’ve been trying new recipes by cooking lunch for the bi-weekly team meetings!

I’m not sure if it’s a good thing or not, but I’m cooking for a team of 5 (including me) and I’m the only woman here. How is that bad? It means that I’m cooking for 4 adult men under the age of 35! It’s so much food and 3 of them are French!

I cooked this last week, so you might’ve been able to see this if you’re following me on Instagram!

Bacon Potato Quiche

It went over super well! Each bite is a little different with little chunks of havarti cheese scattered around with the crunchy bacon and a fragrant hint of rosemary in the mix.

The best thing aside from the bacon is that it’s easy to get it done in about an hour with a little bit of good time management!

In fact, it’s even easier to make TWO quiches at the same time if you use the shallow 9″ pie crusts! (Remember, I had to feed 4 adult men during lunch time without much time for sides…)

Bacon Potato Quiche

Makes: 2 shallow 9″ quiches OR 1 deep 9″ quiche
6 generous servings

Ingredients

2 medium potatoes, small cubes
1/2 medium onion, small dice
1 clove garlic, minced
5-6 slices of bacon, cut into small chunks
50g of havarti cheese (or similar semi-soft cheese of your liking), cut into small cubes
6 eggs
1/2 – 3/4 cup milk
1/2 tsp dried rosemary or 1/4 tsp fresh rosemary, finely chopped
Sea salt
Black pepper

Steps

0. If using frozen, take the pie crusts out of the freezer now to defrost and puncture when instructed. Otherwise, keep your prepared pie crust aside.

1. Cut potatoes into small cubes, about 1/2 cm wide. Set to boil in salted water for 15-20 minutes, or until tender, then drain when ready.

2. Meanwhile, cut bacon and gently fry on MEDIUM heat in shallow pan until crispy. Set aside the bacon on a shallow dish lined with paper towels to drain. Retain about 1 tbsp fat in pan and discard the remaining fat.

3. Chop garlic and onion and fry in bacon fat on MEDIUM-LOW heat. Add rosemary when the onions become translucent and continue to cook for about a minute until rosemary is fragrant.

4. Arrange layers of potato, bacon, onions and havarti cubes in even layers in your pie crusts.

5. Whisk eggs and milk together. Season with salt and pepper. Carefully pour over the layered quiche filling until just covering the top.

6. Bake in preheated oven at 375F for 40 minutes. (Note: Best to check the quiche after 30 minutes to better gauge its readiness! If the middle jiggles a bit, leave it in for another 5 minutes or so.)

7. Serve!

While the quiche is baking in the oven, it’s pretty easy to get a quick green salad tossed up with some sliced cucumbers, grated carrots and raisins or a devilishly easy hot side like blanched and pan fried green beans or broccoli.

Hope you enjoy it as much as we did!

xoxo,

B.elle