Wild Arugula And Tomato Risotto With Mozzarella |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another creamy risotto dish Ingredients:
2 tbsp olive oil |
2 tbsp unsalted butter |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
1-3/4 cups of arborio rice |
1/2 cup dry white vermouth |
6-1/4 cups chicken stocksimmering |
6 vine-ripened or italian plum tomatoes, seeded and chopped |
4-1/2 ounces of wild arugula |
handful of fresh basil leaves |
1-1/3 cups of grated parmesan cheese |
8 ounces of fresh italian buffalo mozzarella, coarsely grated or diced |
salt and pepper to taste |
Directions:
1. Heat the oil and 1/2 butter in a large skillet.
2. Add the onion and cook for about 2 minutes until just beginning to soften.
3. Stir in the garlic and rice and cook, stirring frequently until the rice is translucent and well coated.
4. Pour in the white vermouth, it will bubble and steam rapidly and evaporate almost immediately. add a ladleful about 1 cup of the simmering chicken stock and cook, stirring constantly, until it is absorbed.
5. Continue adding the stock about 1/2 ladle at a time, allowing each addition to be absorbed before adding the next…….never allow the rice to cook dry this takes about 20-25 minutes .
6. Just before the rice is tender, stir in the chopped tomatoes and arugula. Shred the basil leaves and immediately stir into the risotto, continue to cook, adding more stock until the risotto is creamy and the rice is tender, but not firm to the bite
7. Remove from the heat. And stir in the remaining butter ,the parmesan cheese and mozzarella
8. Season to taste with salt and pepper
9. Serve immediately before the mozzarella melts completely
10. Serves 6
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