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Fresh Tomatoes and Arugula Risotto


  • 1 cup arborio rice
  • 2 Tbsp olive oil
  • 3 shallots, chopped
  • 1/2 cup dry white wine
  • 3 cups hot vegetable stock (plus 1 just in case)
  • 2 Tbsp cold butter
  • 2 cups arugula, washed and dried
  • 1 cup little vine tomatoes (or cherry tomatoes), quartered
  • 3/4 cup fresh mozzarella, diced
  • Parmigiano Reggiano to serve
  • Salt to taste


  • Start by setting your vegetable stock to simmer in a separate pot. It has to be hot by the time you add it to the rice.
  • In a medium or large pan, over medium/high heat add the olive oil and once it’s hot, add the shallots, making a soffritto.
  • Once the shallots are translucent, add the arborio rice and fry it with the soffritto so all the grains get coated in the fat.
  • Reduce the heat to medium low.
  • Add the white wine and cook until it evaporates completely.
  • Add the first cup of vegetable stock and cook, stirring occasionally (and gently) until it is absorbed by the rice.
  • Repeat the process with the other 2 cups of stock, one at a time. If at the end, you think your rice is still too hard, add one more cup of stock and cook until it’s al dente.
  • Turn the heat off and add the butter, stirring vigorously but being careful to not break the grains.
  • Once the butter has been added and stirred, add the tomatoes and the arugula and stir until everything is incorporated.
  • Add the fresh mozzarella and stir gently.
  • Taste to check seasoning and add salt if necessary.
  • Serve immediately, with freshly grated Parmigiano Reggiano.

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