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Arugula Risotto w Hazelnuts and Pecorino




Source of Recipe


epicurious


List of Ingredients




INGREDIENTS
3 cups arugula
3 cloves garlic, chopped in chunks
4 tablespoons virgin olive oil
Salt and pepper to taste
4 tablespoons butter, separated into two equal portions
1 small shallot, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 to 6 cups chicken stock
1/2 cup shredded Pecorino Romano, plus more for garnish
1 tablespoon hazelnut oil per person
Handful of hazelnuts, chopped



Recipe



DIRECTIONS
In a food processor, combine arugula and garlic. As you are processing, add olive oil in thin stream until combined. Add salt and pepper to taste, and set aside.
In a sauté pan, melt 2 tablespoons butter over medium heat. Add shallot, and cook until soft. Add rice and stir until rice and butter are combined. Add wine and stir, letting alcohol cook off for a couple of minutes.

Once wine is combined, start adding chicken broth, 1/2 cup at a time, making sure to stir until completely absorbed. Add the next 1/2 cup once the previous one is absorbed and repeat for about 20 minutes. At about 20 minutes start tasting the rice for doneness. (You want the rice to be soft; however, you can cook it to your desired doneness. Some people prefer their rice to have a bit of crunch.)

Once the rice is cooked to the desired doneness, add 1/2 cup shredded Pecorino and remaining 2 tablespoons butter and fold into rice mixture. Stir until butter and cheese have melted. Mix in the puréed arugula and garlic. Add salt and pepper to taste. When serving, top each person's portion with shaved Pecorino, crumbled hazelnuts, and a drizzle of hazelnut oil.