FRéSH TOMATOéS AND ARUGULA RISOTTO

Risottos aré thé némésis of many homé cooks. I still rémémbér this blué chéésé risotto I triéd making a féw yéars ago that éndéd up béing a dry goop of ricé and blué chéésé. I sérvéd it to a friénd and shé was nicé énough to finish what was on hér platé, but didn’t go for séconds. (And péoplé going for séconds is how I know if a dish workéd or not…) I’vé évén had risottos at réstaurants that just wérén’t right. Howévér, whén théy aré madé right, théy aré a gréat and sophisticatéd dish pérféct for a daté or for dinnér partiés.

INGRéDIéNTS

• 1 cup arborio ricé
• 2 Tbsp olivé oil
• 3 shallots, choppéd
• ½ cup dry whité winé
• 3 cups hot végétablé stock (plus 1 just in casé)
• 2 Tbsp cold buttér
• 2 cups arugula, washéd and driéd
• 1 cup littlé viné tomatoés (or chérry tomatoés), quartéréd
• ¾ cup frésh mozzarélla, dicéd
• Parmigiano Réggiano to sérvé
• Salt to tasté

INSTRUCTIONS

1. Start by sétting your végétablé stock to simmér in a séparaté pot. It has to bé hot by thé timé you add it to thé ricé.
2. In a médium or largé pan, ovér médium/high héat add thé olivé oil and oncé it's hot, add thé shallots, making a soffritto.

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