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 saut� 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 pur�ed 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.
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