We suggest using a wide shallow saucepan or skillet in order for the rice to cook evenly.

Serves 6

Ingredients

• 1-1/2 qt (6-7 cups) vegetable stock

• 2 tbsp. extra virgin olive oil

• 4 shallots (minced)

• 1 1/2 cup Arborio rice

• 3/4 cup dry white wine

• 1/2 cup unsalted butter

• 3/4 cup freshly grated Parmigiano-Reggiano (and additional for serving)

• 1/4 cup arugula puree (recipe to follow)

• Pinch sea salt and freshly ground black pepper for taste

• Touch chopped arugula for garnish

• 3 cup packed arugula leaves (for arugula puree)

• 2 tbsp extra virgin olive oil (for arugula puree)

• 1 tbsp freshly squeezed lemon juice (for arugula puree)

• 1 small clove peeled garlic (for arugula puree)

• 1 tsp warm water (for arugula puree)

• 1/4 cup lightly toasted walnuts (for arugula puree)

Directions

Place the garlic clove and arugula in a food processor and pulse until chopped. Add the oil, lemon juice and water until a paste forms. Add the walnuts and pulse again until contents come together. Set aside.

For Risotto:

Bring the vegetable stock to a simmer in a large stockpot over medium heat, cover and keep at a steady simmer until ready to use.

Warm oil in a large, heavy-bottomed saucepan over medium, then add shallots and cook until there are soft and slightly translucent, careful not to brown them. Add the rice and stir until well coated. Cook until it begins to make a clicking noise, which should take about 3-4 minutes. Add the wine and cook until it is completely absorbed, stirring occasionally.

Using a laddle add about 1 cup to the rice and cook as you stir with a wooden spoon until the majority of the liquid has been absorbed. The mixture should be thick enough to leave a clear trail behind the spoon. Add another 1/2 cup of the stock and stir until most of the liquid is absorbed again.

Keep adding stock about 1/2 cup at a time, stirring occasionally but thoroughly after each addition until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream. This should take about 15-20 minutes.

When you test for readiness, the rice should be al dente but not crunchy. Watch carefully as you add the liquid, reducing the amount each time as to avoid over cooking the mixture. Keep in mind that it will continue to thicken after being removed from the heat.

Once rice has been cooked to your satisfaction, remove from heat. Stir in the butter, parmigiano, and arugula puree. Season with salt and pepper to your taste and garnish appropriately. Serve warm and enjoy!