Ristotto with Sun-dried Tomatoes, Arugula, and Goat Cheese

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Risotto with Arugula, Sun-dried Tomatoes and Cheeses

November 18, 2005, 6:00 pm

Posted by cookie in Entrees - Pasta, Rice, Egg, Cheese, Other
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Risotto With Arugula, Sun-Dried Tomatoes And Cheeses

5 - 5.5 Cups Chicken Broth
[avoid random store brands -- too salty! I tend to buy the broth in a box at
Trader Joe's - their brand is fine as are health food brands - but others
should work okay too - I've done this without the pancetta and using
vegetable broth when the meal included a vegetarian, and it still was
delish]

2 Tbsp Butter

3 Tablespoons Olive Oil

~ 4 - 5 slices Pancetta, chopped -- OPTIONAL

1/2 Cup Finely Chopped Onion
[to be honest, I chop either a whole small/medium onion or a half of a large
onion for this]

1 - 2 medium sized cloves of Garlic, minced
[or smooshed and chopped a bit]

1 1/2 Cups Arborio Or Carnaroli Rice

1 Cup Dry White Wine
[tastes crappy with Chardonnay, all other whites I've used have worked fine;
I tend toward a Sauvignon Blanc]

4 - 6 oz Goat's Cheese (4oz) Coarsely Chopped
[or a combination of goat's cheese and Boursin, or Boursin only]

1/4 Cup Coarsely Chopped Sun-Dried Tomatoes (Ones Covered In Oil)
[I avoid adding too much excess oil, but I doubt it matters]

2 Cups Washed, Chopped Arugula

1/2 - 1 Cup Grated Parmesan Cheese
[or Grana Padano or Romano etc. - some dry Parmesan-like cheese - grate some
extra for serving with the risotto]

Salt & Freshly Ground Pepper
[per taste -- mine has never needed salt; I add freshly ground pepper]

Toasted pine nuts
[I buy untoasted and toast either in a pan on the stovetop or in the oven;
you'll use them to top the risotto and for serving alongside]

METHOD:

Heat the broth in a pot on the stove, and keep it at or near a simmer.

In a heavy pot, heat the butter with the olive oil. Add the pancetta if
using, and cook until it is starting to brown and has rendered some of its
fat.

Add the chopped onion and garlic, and cook until the onion is translucent.
You don't want the onion to brown, so adjust the heat accordingly. Add
additional olive oil at this point if necessary.

Add the rice and stir it well to coat with the onion mixture. Every grain of
rice should glisten with the oil. Saute for about 1 - 3 minutes, stirring
constantly before moving on to next step. (This toasts the grains of rice
slightly.)

Add the wine. It should hiss/sizzle when you add it. Continue to cook,
stirring constantly until it is absorbed.

Begin adding the warm broth by the ladleful (0.5 to 1.5 Cups at a time),
stirring until it is absorbed. Continue cooking the rice in this manner for
about 15 minutes. It should be close to or already al dente. If not al
dente, continue cooking and stirring until it is. Sometimes this takes more
like 20 minutes than 15 minutes, but it tends to coincide with how long it
takes for the broth to be absorbed.

Stir in the goat's cheese and tomatoes and mix well. Continue stirring and
cooking to incorporate the flavors.

Remove from heat and add the arugula and parmesan cheese, making sure it
gets mixed through. Season with freshly ground pepper (if available) to
taste.

At this point, I turn the mixture into a serving dish and I top with toasted
pine nuts. I let it 'rest' for about 5 minutes (typically while I make the
salad), then I serve with additional toasted pine nuts and parmesan
alongside.

Recipe adapted from: http://www.italianfoodforever.com