Risotto with Arugula, Shaved Parmigiano and Extra-Vecchio Balsamic Vinegar

Description

Risotto with Arugula, Shaved Parmigiano & Extra-Vecchio Balsamic Vinegar

(Serves 8)

2 Tbsp. Extra Virgin Olive Oil

4 Tbsp. unsalted butter

1 shallot, minced

1 /4 cup of Arugula pesto (arugula, garlic, lemon zest & EVOO)

2 cups uncooked Carnaroli or Arborio rice

1/2 cup dry white wine

4 cups hot chicken stock

1 tsp. salt

1/2 tsp. white pepper

1/2 cup dry white wine

4 ounces shaved Parmigiano Reggiano

1/4 cup of arugula leaves, washed

Drizzle extra-vecchio balsamic vinegar

Preheat a heavy-bottom pot over medium. Add the oil and butter, then add the shallot and sauté until soft. Add the rice and let it toast a few minutes. Add the wine and while stirring until it evaporates. Add arugula pesto. Add two ½ cup ladles full of stock and simmer gently, while stirring. Cook rice for 20 minutes over medium heat. Always stirring to prevent sticking. It will take about 23 minutes for the rice to cook. Once the rice is cooked remove from the heat and let it rest for five minutes. Add the shaved Parmigiano Reggiano and stir well. Put the risotto on a serving plate and let it cool slightly. Top with arugula leaves, Parmigiano Reggiano. Drizzle with balsamic vinegar and enjoy.

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