Servings: 4
Arugula is a peppery green that is stirred into this risotto at the last minute to add extra color and texture. Use a variety of wild or cultivated wild mushrooms, such as porcini or cipes, oyster mushrooms, and shiitake.
Ingredients
Ingredients
2 cups Vegetable Stock (page 45)
Pinch of saffron, strands
4 tablespoons of butter
1 small onion, finely chopped
1 clove garlic, crushed
1 1/4 cups Arborio rice
½ cup dry white wine
2 tablespoons olive oil
1 cup (6 ounces) fresh wild mushrooms
1 cup (4 ounces) tightly packed arugula
I/2 cup freshly grated Parmesan or pecorino cheese
Salt and freshly ground black pepper
Directions
Heat the stock in a small saucepan, add the saffron, and let infuse for 10 minutes.
Heat the butter in a medium skillet and saute the onion and garlic for 5 minutes, or until soft. Add the rice and stir over medium heat for 2 to 3 minutes, or until rice is opaque. Pour in the wine and simmer rapidly until most of the liquid has evaporated. Add a third of the stock, stir once, and sinnner gently over a low heat until the liquid is absorbed. Repeat this twice with the remaining stock, until the rice is tender, about 25 minutes.
Just before the rice is cooked, heat the oil in a small skillet and stir-fry the mushrooms over high heat until golden. Reduce the heat, add the arugula, and stir-fry for a few seconds, until just wilted.
Stir the mushrooms and arugula into the rice, along with the Parmesan, salt, and plenty of pepper.
Serve immediately.