Wild Arugula And Tomato Risotto With Mozzarella
From minitindel 15 years agoIngredients
- 2 tbsp olive oil shopping list
- 2 tbsp unsalted butter shopping list
- 1 large onion, finely chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- 1-3/4 cups of arborio rice shopping list
- ½ cup dry white vermouth shopping list
- 6-¼ cups chicken stock……simmering shopping list
- 6 vine-ripened or Italian plum tomatoes, seeded and chopped shopping list
- 4-½ ounces of wild arugula shopping list
- Handful of fresh basil leaves shopping list
- 1-1/3 cups of grated parmesan cheese shopping list
- 8 ounces of fresh Italian buffalo mozzarella, coarsely grated or diced shopping list
- salt and pepper to taste shopping list
How to make it
- Heat the oil and ½ butter in a large skillet.
- Add the onion and cook for about 2 minutes until just beginning to soften.
- Stir in the garlic and rice and cook, stirring frequently until the rice is translucent and well coated.
- 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.
- Continue adding the stock about ½ 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 .
- 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
- Remove from the heat. And stir in the remaining butter ,the parmesan cheese and mozzarella
- Season to taste with salt and pepper
- Serve immediately before the mozzarella melts completely
- Serves 6
People Who Like This Dish 4
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The Rating
Reviewed by 1 people-
yes that is a nice risotto Miss Mini! ^5
mystic_river1 in Bradenton loved it
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