Arugula Risotto With Hazelnuts And Pecorino

1. 1

   In a food processor, combine arugula and garlic (often times if you chop the garlic into chunks it blends better). As you are processing, add the olive oil. Add salt and pepper to taste and set aside.

2. 2

   In saute pan, melt two tablespoons of butter on medium heat. Add shallots and cook until shallots become soft. Add rice and stir making sure the rice and butter are combined. Add the half a cup of wine and let the alcohol cook off for a couple minutes. Then start adding chicken broth a half a cup at a time, making sure to stir it in and add the next half cup once it seems as if the last half cup was cooked off. Repeat this for about 20 minutes. At about 20 minutes start tasting the rice, you want the rice to be soft, however you can cook it to your desired doneness. Some people prefer their rice to have a bit of crunch.

3. 3

   Once the rice is cooked to the desired doneness, add the half a cup of shredded pecorino and 2 tablespoons of butter and fold it into the rice mixture. Stir until the butter and cheese have melted. Mix in the pureed arugula and garlic. Add salt and pepper to taste. When serving, top each person's portion with shaved pecorino, crumbled hazelnuts and a drizzle of hazelnut oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.