Serves: 6 as an appetizer
8 to 9 cups vegetable broth
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1 cup Italian Arborio rice
½ pound arugula (12 cups), washed, stems trimmed and chopped
½ cup dry white wine
¼ cup freshly grated Parmesan cheese, plus ¼ cup for serving
Salt to taste, preferably sea salt
Freshly ground black pepper to taste
1. In a large saucepan, bring broth to a simmer. Reduce heat and keep warm.
2. In a 4 quart heavy pot over low heat, cook shallots in 1 tablespoon oil, stirring, until tender but not brown, about 5 minutes.
3. Stir rice into scallions, raise heat to medium and cook, stirring, for about 2 minutes.
4. Add arugula and wine. Raise heat to high and cook, stirring, until wine has evaporated, about 2 minutes.
5. Reduce heat to medium-high and add 1 cup warm broth. Cook, stirring constantly with a long-handled wooden spoon, until most of the liquid has been absorbed, 2 to 3 minutes.
6. Continue cooking and stirring, adding broth ½ cup at a time, until rice is tender but firm to the bite and the risotto has a creamy consistency. Adjust heat as necessary to prevent scorching but maintain the simmer. Total cooking time will be about 25 minutes.
7. Add grated Parmesan and remaining tablespoon oil. Cook, stirring, for 2 minutes more.
8. Season with salt and pepper. Ladle into bowls and garnish with the remaining Parmesan and serve.