Risottowith Cream And Arugula |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Needs no introudction Ingredients:
risotto with cream and arugula |
ingredients |
for the vegetable stock |
2 potatoes, coarsely chopped |
2 onions, coarsely chopped |
2 leeks, trimmed and coarsely chopped |
2 carrots, coarsely chopped |
2 turnips, coarsely chopped |
1 celery stick, coarsely chopped |
3 cherry tomatoes, coarsely chopped |
salt |
Directions:
1. For the Risotto:
2. 1 and 1/2 oz (40 grams) butter
3. 1 onion, finely chopped
4. 12 oz (350 grams) risotto rice
5. 5 tablespoons dry white wine
6. 1 and 1/2 tablespoons Parmigiano cheese, freshly grated plus extra to serve
7. 6 fl oz (175 ml) single cream
8. Small bunch of Arugula, chopped
9. Salt and pepper
10. Directions:
11. Prepare the Vegetable Stock:
12. Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) water, add a pinch of salt and bring to the boil.
13. Lower the heat and simmer gently for about 20 minutes.
14. Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
15. Prepare the Risotto:
16. Bring the stock to the boil.
17. Meanwhile, melt the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
18. Stir in the rice and cook, stirring, until grains are coated in butter.
19. Sprinkle in the wine and cook until it has evaporated.
20. Add a ladleful of the hot stock and cook, stirring until it has been absorbed.
21. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
22. Just before the rice is tender, stir in the Parmigiano cheese and cream, sprinkle with the arugula and season with and pepper to taste.
23. Transfer to a warm serving dish and serve with extra Parmigiano cheese. Serves 4.
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