Risotto with Arugula, Lemon Zest and Parmesan Cheese
At a Glance
Equipment
No special culinary equipment is required for this dish.
Ingredients
1 small/medium White Onion, finely chopped
1 Shallot, finely chopped
2 cloves of Garlic, finely chopped
1 tablespoon of Extra-Virgin Olive Oil
1 tablespoon of Butter
2 cups of Arborio Rice (or another medium-grain rice)
Zest of 1 Lemon
½ cup of a dry White Wine
2 tablespoons of Half-and-Half or Heavy Whipping Cream for finishing
5 cups of Chicken Stock (or Vegetable Stock)
1 ½ cups of fresh Arugula, coarsely chopped
1 cup of Parmesan Cheese, freshly grated
1 teaspoon of Lemon Pepper
Salt and Pepper, freshly ground
Directions
In a saucepan, bring the chicken (or vegetable) stock to a simmer; reduce the heat and keep warm
In a heavy sauce pan over a low-to-medium heat, heat the olive oil and butter, and then add the onion, shallot as well as garlic. Stir and cook it until it is translucent (5 to 10 minutes).
Add the rice to the pan and continue stirring for about 1 to 2 minutes. Add the white wine and stir until absorbed.
Add ¾ cup of the chicken (or vegetable) stock, and adjust the heat to simmer so it is absorbing into the rice slowly. Continue to stir and add additional liquid ¾ cup at a time until the rice starts to soften (about 10 minutes). Let the rice absorb the liquid slowly between each addition. At this point, begin adding the liquid a half cup at a time, stirring almost constantly, until the rice is tender but still slightly firm, and the mixture is creamy. (This should be about 10 minutes longer). Remove from heat.
Add the half-and-half (or the cream), arugula, lemon zest, lemon pepper, and parmesan cheese and stir to mix well. Add salt and pepper to taste, and serve. Garnish with fresh arugula.
