This unusual risotto recipe takes on a pinkish hue from the red wine added during cooking. Use a dry, fruity, light to medium-bodied wine like Chainti or Pinot Noir.
You can fold the arugula into the risotto, or for a nice presentation, line shallow bowls with the salad, place a mound of risotto in the center, ad top with Parmesan curls cut with a vegetable peeler.
Recipe from Sur la Table.
Pour the chicken broth into a medium saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover, and keep hot. Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.
In a large saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter foams. When foaming subsides, add the shallot and cook until softened, stirring occasionally, about 4-5 minutes. Add rice decrease the heat to low, and cook, stirring constantly until evenly coated with oil and butter and heated through, about 3-4 minutes.
Increase heat to medium and add the wine to the saucepan. Cook, stirring constantly, over medium heat until wine is almost fully absorbed. Using a ladle, add the hot stock 1/2 cup as a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice is al dente, about 16-20 minutes.
Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt ad white pepper. Remove from the heat, stir in the remaining 1 tablespoon butter and let stand for 3 minutes before serving.
Meanwhile, place lemon juice in a large mixing bowl. Drizzle remaining olive oil into lemon juice while whisking constantly. Taste and season dressing with salt and pepper. Add arugula leaves and toss to coat.
To serve: divide the arugula evenly between 4 shallow, warmed serving bowls. Top with a mound of risotto. Using a vegetable peeler, cut curls from the piece of Parmesan. Garnish risotto with Parmesan curls and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 764 | ||
Calories from Fat: 278 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 1296.2mg | 45 % | |
Potassium 656mg | 17 % | |
Total Carbohydrate 83.2g | 24 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 80.5g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 764
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