TREAT: Delicious Risotto Recipe - with Tomatoes, Mozzarella & Arugula

Every time I go to cook something, I somehow forget recipes that I have tried and loved.  It is like punchlines to a good joke - I can just never remember them quickly.  So, my sister SL2, in case you are reading this - this is how you can find recipes that I have tried and loved from afar for you to use.  Pinterest is awesome, but it was getting too complicated because of the combinations and changes.

This risotto is worth me coming out of a blog cave for a couple of years.  It is easy to make and truly delicious.  I served it with the avocado and arugula salad (adjacent post) because it used a lot of the same ingredients & now that I walk everywhere in the city and do not use a car, keeping groceries at a minimum is key.

Ingredients

• 1 cup of arborio rice 
• 2 Tablespoons of EVOO
• 3 Shallots, chopped 
• 1/2 cup dry white wine
• 4 cups vegetable stock (warmed in a saucepan on the oven)
• 2 Tablespoons of cold butter
• 2 cups of arugula
• 1 cup of cherry tomatoes, quartered
• 3/4 cup fresh mozzarella, diced
• Parmagiano to serve
• Salt and pepper to taste

Directions

1. Simmer your vegetable stock on the stove so that it is hot by the time you add it to the rice 
2. In a large pan, over medium/high heat, add the EVOO and once it is hot, add the shallots and sauté until translucent.
3. Add the rice and fry it with the EVOO and shallots so that all of the grains are coated in the oil.
4. Reduce the heat to medium low & add the white wine & cook until it is evaporated completely.
5. Add 1 cup of vegetable stock and cook, stirring occasionally until it is absorbed by the rice.  Repeat the price twice (one cup at a time).  If at the end you have used 3 cups and you think your rice is still too hard, then you can add the last cup of stock and cook until al dente.
6. Turn off the heat and add the butter - stir quickly. 
7. Once the butter has been combined, add the tomatoes and arugula and stir until everything is incorporated.
8. Add the mozzarella and stir gently.
9. Add salt and pepper as necessary. 
10. Serve immediately with parmesan.
11. Parmagiano to serve
12. Salt and pepper to taste

• This recipe is from this website.

I highly recommend this recipe - it is delicious and was enjoyed by the whole family.  This would also be good to serve to guests.  It is not too difficult to make (as many risottos can be).  Enjoy!