The peppery arugula contrasts perfectly with the sweet sun-dried tomatoes and the tangy flavor of goat's cheese in this colorful recipe.
: Serves 4
Serve a warm slice of goat cheese on top of the creamy risotto to serve for a great presentation.
6 Cups Chicken Broth
1/4 Cup Butter
3 Tablespoons Olive Oil
1/2 Cup Finely Chopped Onion
1 1/2 Cups Arborio Or Carnaroli Rice
1/2 Cup Dry White Wine
1 Tube Goat's Cheese (4oz) Coarsely Chopped, Plus 4 Slices For Serving
1/4 Cup Coarsely Chopped Sun-Dried Tomatoes (Ones Covered In Oil)
2 Cups Washed, Chopped Arugula Lettuce
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Butter
Salt & Pepper
Heat the broth in a pot on the stove, and keep warm on low heat. In a heavy pot, heat the 1/4 cup of butter with the olive oil. Add the chopped onion, and cook until it is translucent. Add the rice and stir it well to coat with the onion mixture. Add the wine and cook, stirring constantly until it is absorbed. Begin adding the warm broth by the ladleful, stirring until it is absorbed. Continue cooking the rice in this manner for about 15 minutes. At that time, stir in the goat's cheese, arugula and tomatoes. Continue cooking until the rice is al dente.
Heat up the broiler, and place the slices of goat's cheese on an ovenproof tray. Place under the broiler, and cook until golden and slightly melted. Remove the risotto from the heat, and stir in the parmesan cheese and remaining two tablespoons of butter. Serve in individual bowls, with a slice of goat's cheese on top.
