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1
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
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2
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat.
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3
Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes.
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4
Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes.
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5
Stir in wine and let it cook away, 1 minute.
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6
Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches.
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7
Evaporate almost all of the liquid before each addition of stock.
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8
Pasta will cook up quicker then rice.
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9
Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock.
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10
When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
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11
While the pasta cooks, toast hazelnuts in a skillet until fragrant.
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12
Peel nuts by rubbing the skins off in a clean kitchen towel.
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13
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
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14
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
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15
Serve risotto in shallow bowls topped with greens and nuts.
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16
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.
