Recipe makes 4 to 6 portions
3 cups Vegetable or Chicken Stock
2 ½ cups Water
1 tsp Kosher Salt
1 Tb Butter
1 Tb Grapeseed Oil
1 Sweet Onion, small diced
2 cloves Garlic, thinly sliced
1 ½ cups Arborio or Carnaroli Rice (both are a white rice)
8 ounces Arugula, chopped if leaves are large
Zest and Juice of 2 Lemons
2 ounces Parmesan Cheese, grated, plus more for serving on top as needed
2 Tb Good Quality Butter (Kerry Gold, Plugra or other European Style Butter)
Combine the stock, water and kosher salt in a saucepan with lid. Place the stock mixture over medium low heat to hold the liquid warm while preparing the risotto.
You will need a medium sized pot with high sides and a tight fitting lid. Place the pot over medium heat and add the butter and grapeseed oil to coat the bottom of the pot. When the oil is hot add the diced onion and sauté until lightly browned. Stir into the garlic and sauté for one minute until fragrant. Stir in the rice and sauté the rice with the onion until it starts to make a faint crackling noise. Toasting the rice helps the adsorption of the stock during the cooking time.
Ladle one cup of the hot stock mixture into the rice, stir to combine and cover the pot. Turn the stove heat to a low setting and allow rice to simmer for about 2 minutes. Remove the lid and add another cup of the stock to the rice, stirring to combine, recover the pot and let rice cook again for 2 to 4 minutes until the pan is almost dry. Repeat the adding of the stock process until it is all used up and the rice is very creamy.
Stir in the chopped arugula along with the lemon zest and juice, and the 2 ounces of grated Parmesan. The arugula should wilt very quickly and darken in color as it mixes into the risotto. Stir in the butter allowing it to melt into the risotto evenly. Taste the risotto and add a little more salt if needed.
Ladle risotto into serving bowls and sprinkle the extra Parmesan cheese on top as needed.