Fresh Tomatoes, Mozzarella and Arugula Risotto
- 1 cup arborio rice
- 2 Tbsp olive oil
- 3 shallots, chopped
- ½ cup dry white wine
- 3 cups hot vegetable stock (plus 1 just in case)
- 2 Tbsp cold butter
- 2 cups arugula, washed and dried
- 1 cup little vine tomatoes (or cherry tomatoes), quartered
- ¾ cup fresh mozzarella, diced
- Parmigiano Reggiano to serve
- Salt to taste
- Start by setting your vegetable stock to simmer in a separate pot. It has to be hot by the time you add it to the rice.
- In a medium or large pan, over medium/high heat add the olive oil and once it's hot, add the shallots, making a soffritto.
- Once the shallots are translucent, add the arborio rice and fry it with the soffritto so all the grains get coated in the fat.
- Reduce the heat to medium low.
- Add the white wine and cook until it evaporates completely.
- Add the first cup of vegetable stock and cook, stirring occasionally (and gently) until it is absorbed by the rice.
- Repeat the process with the other 2 cups of stock, one at a time. If at the end, you think your rice is still too hard, add one more cup of stock and cook until it's al dente.
- Turn the heat off and add the butter, stirring vigorously but being careful to not break the grains.
- Once the butter has been added and stirred, add the tomatoes and the arugula and stir until everything is incorporated.
- Add the fresh mozzarella and stir gently.
- Taste to check seasoning and add salt if necessary.
- Serve immediately, with freshly grated Parmigiano Reggiano.