You may also like
Categories:
chicken extra-virgin olive oil shallots Carnaroli Rice white wine butter cheese Arugula Puree salt Arugula flowers coarse salt arugula extra-virgin olive oil freshly ground pepper
Viewed: 53 - Published at: 3 years agoIngredients
- 3 to 3 1/2 quarts (12 to 14 cups) homemade or low-sodium canned (6 14 1/2-ounce cans) chicken stock
- 1/4 cup extra-virgin olive oil
- 8 shallots, minced
- 3 cups Arborio or Carnaroli rice
- 1 1/2 cups dry white wine
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup plus 2 tablespoons Arugula Puree (recipe follows)
- Coarse salt and freshly ground pepper
- Arugula flowers, for garnish (optional)
- 2 3/4 teaspoons coarse salt
- 1 bunch arugula (about 3 1/2 ounces), stems removed
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon freshly ground pepper
- (makes 1/2 cup)
Method
- Bring the chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use.
- At the same time, heat the oil in a large, heavy-bottomed saucepan over medium heat.
- Add the shallots to the oil; cook, stirring occasionally, until the shallots are softened and translucent, about 10 minutes.
- Add the rice, and cook, stirring constantly, until the rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes.
- Add the wine; cook, stirring constantly, until the wine is completely absorbed.
- Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of the liquid has been absorbed and the mixture is just thick enough to leave a clear trail behind the spoon.
- Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
- Continue adding stock, 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes.
- The rice should be al dente but no longer crunchy.
- Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
- Remove from heat.
- Stir in the butter, cheese, and arugula puree; season with salt and pepper.
- To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese.
- Garnish with arugula flowers, if desired.
- Prepare an ice-water bath; set aside.
- Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula.
- As soon as the water returns to a boil, remove from heat.
- Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking.
- Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
- Transfer the arugula to the jar of a blender.
- Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface.
- Before using, stir gently to combine.
