Yeah I know I should be low-carbing, but every now and then I just need a good ol’ carb fix and I can think of nothing more satisfying than a nice risotto. I had started making this one with broccoli florets, then thought to try it with fresh arrugula, as in this penne & arrugula dish, and it turned out fabulous.
Ingredients and instructions below the links.
- 3 tbsps olive oil, divided
- 3-6 cloves garlic, thinly sliced
- 1 small onion (or two shallots), diced
- 400 grams seta mushrooms, sliced
- 75 grams arrugula (raw) or 1/4 kilo broccoli florets (steamed)
- 150 grams chopped bacon
- 4-6 whole red chilis (optional)
- 2 cups (370 grams) aborio rice
- 1/2 cup (250 ml) dry white wine
- 6 -7 cups hot chicken broth
- 1/2 cup butter
- 1/2 cup grated parmesan cheese
- freshly ground black pepper to taste
Cook the setas in a large skillet and set aside. In the same skillet cook the bacon and half the garlic slices in a bit of olive oil and set aside. Wipe or wash out the skillet, then add some olive oil and sauté the onion (or shallots) and the rest of the garlic (with the chilis) until the onions are translucent. Stir in the rice and whisk around until thoroughly coated in oil. Then add the white wine, stir until evaporated, and start adding the broth 1/2 cup at a time, stirring constantly on a medium-low heat until all the broth is absorbed.
Put setas and bacon/garlic mixture into a large pot or serving bowl and then add the cooked rice. Stir in melted butter and parmesan cheese, mix well, then add the washed arrugula, stir until wilted and serve.