risotto al barolo + green crostini

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