Risottowith Cream and Arugula Recipe

How to make it

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• For the Risotto:
• 1 and 1/2 oz (40 grams) butter
• 1 onion, finely chopped
• 12 oz (350 grams) risotto rice
• 5 tablespoons dry white wine
• 1 and 1/2 tablespoons Parmigiano cheese, freshly grated plus extra to serve
• 6 fl oz (175 ml) single cream
• Small bunch of Arugula, chopped
• Salt and pepper
• Directions:
• Prepare the Vegetable Stock:
• Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) water, add a pinch of salt and bring to the boil.
• Lower the heat and simmer gently for about 20 minutes.
• Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
• Prepare the Risotto:
• Bring the stock to the boil.
• Meanwhile, melt the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
• Stir in the rice and cook, stirring, until grains are coated in butter.
• Sprinkle in the wine and cook until it has evaporated.
• Add a ladleful of the hot stock and cook, stirring until it has been absorbed.
• Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
• Just before the rice is tender, stir in the Parmigiano cheese and cream, sprinkle with the arugula and season with and pepper to taste.
• Transfer to a warm serving dish and serve with extra Parmigiano cheese. Serves 4.