ARUGULA RISOTTO

Arugula Risotto image

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

Yield serves 12

Number Of Ingredients 15

Ingredients

3 to 3 1/2 quarts (12 to 14 cups) homemade or low-sodium canned (6 14 1/2-ounce cans) chicken stock
1/4 cup extra-virgin olive oil
8 shallots, minced
3 cups Arborio or Carnaroli rice
1 1/2 cups dry white wine
1/2 cup (1 stick) unsalted butter
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup plus 2 tablespoons Arugula Puree (recipe follows)
Coarse salt and freshly ground pepper
Arugula flowers, for garnish (optional)
2 3/4 teaspoons coarse salt
1 bunch arugula (about 3 1/2 ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper
(makes 1/2 cup)

Steps:

Bring the chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallots to the oil; cook, stirring occasionally, until the shallots are softened and translucent, about 10 minutes. Add the rice, and cook, stirring constantly, until the rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add the wine; cook, stirring constantly, until the wine is completely absorbed.
Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of the liquid has been absorbed and the mixture is just thick enough to leave a clear trail behind the spoon. Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
Continue adding stock, 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no longer crunchy. Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
Remove from heat. Stir in the butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
Transfer the arugula to the jar of a blender. Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.