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1
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.
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2
At the same time, heat the oil in a large, heavy-bottomed saucepan over medium heat.
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3
Add the shallots to the oil; cook, stirring occasionally, until the shallots are softened and translucent, about 10 minutes.
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4
Add the rice, and cook, stirring constantly, until the rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes.
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5
Add the wine; cook, stirring constantly, until the wine is completely absorbed.
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6
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.
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7
Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
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8
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.
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9
The rice should be al dente but no longer crunchy.
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10
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.
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11
Remove from heat.
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12
Stir in the butter, cheese, and arugula puree; season with salt and pepper.
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13
To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese.
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14
Garnish with arugula flowers, if desired.
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15
Prepare an ice-water bath; set aside.
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16
Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula.
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17
As soon as the water returns to a boil, remove from heat.
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18
Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking.
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19
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.
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20
Transfer the arugula to the jar of a blender.
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21
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.
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22
Before using, stir gently to combine.
