Tomato And Arugula Risotto Recipes

ARUGULA RISOTTO

Steps:

• Finely chop arugula and set aside.
• Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
• Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
• Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

ARUGULA RISOTTO

Steps:

• Bring chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat oil in a large heavy-bottom saucepan over medium heat. Add shallots to oil; cook, stirring occasionally, until shallots are softened and translucent, about 10 minutes. Add rice, and cook, stirring constantly, until rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is completely absorbed.
• Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of liquid has been absorbed and mixture is just thick enough to leave a clear trail behind the spoon. Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
• Continue adding stock 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no longer crunchy. Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
• Remove from heat. Stir in butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.

RISOTTO WITH ARUGULA AND SHRIMP

Steps:

• Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
• Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.

MUSHROOM AND THYME RISOTTO CAKES WITH ROASTED TOMATO AND ARUGULA SALAD

Steps:

• In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
• In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
• In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
• Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
• Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
• Preheat oven to 250°F.
• Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
• Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
• In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
• Serve warm with salad.

ROASTED TOMATO AND ARUGULA SALAD

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil.
• In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
• In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

RISOTTO CAKES WITH ROASTED TOMATOES AND ARUGULA

Steps:

• Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.
• Meanwhile, on a large rimmed baking sheet, toss tomatoes with thyme and olive oil and season with salt and pepper. Roast until tomatoes begin to collapse, about 20 minutes.
• In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.