Creamy risotto and arugula
Instructions
In a saucepan heat the butter and let wither the finely chopped onion.
When is a little colorful pour the rice, stir and let it absorb the sauce.
Wet the rice with the white wine and let evaporate.
Pour a ladle of hot broth and continue to add gradually the rice absorbs it.
Calculated approximately 18 minutes.
A moment before both finished together one tablespoon of grated cheese and pour a glass of cream.
Stir thoroughly, Sprinkle chopped arugula, add salt and pepper if necessary.
Passed on a serving dish and serve with more grated cheese.
Accompanying wines: Lugana DOC, Frascati "dry" DOC, Martina Franca DOC.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1 onion
- 40 g of butter
- 1 glass of cream
- 1 bunch of arugula salad
- 1 ladle of broth
- 1/2 cup of dry white wine
- 1 tablespoon of grated cheese
- Salt
- Pepper