Arugula Risotto

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   1.

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   Blanch the arugula in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color intact.

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   Transfer arugula to a blender or food processor and blend until smooth.

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   2.

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   Heat a saute pan over medium heat and add the olive oil and rice.

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   Stir for about 30 seconds until the rice just begins to toast.

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   Add the shallots and give it a quick stir.

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   3.

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   Continue to cook the rice for about 1 more minute and then add the wine.

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    Once the wine has evaporated, add the vegetable stock, 1/2 cup at a time.

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    Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed.

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    Continue this process till you have no more stock.

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    4.

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    Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheese as well as the blended arugula.

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    Season with salt and stir to combine.

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    5.

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    Let the risotto sit for 2 minutes and then serve.

No additional tips available.