Risotto con la rucola – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: 4
Italy Servings: 4Risotto con la rucola is a quintessential Italian rice dish that hails from the northern regions of Italy, where risotto is a staple. This dish receives its vibrant, peppery flavor from fresh arugula (rucola in Italian), which perfectly complements the creamy texture of the risotto. Traditionally, risottos in Italy are cooked with a rich broth to cultivate an indulgent and luxurious taste. This recipe is crafted to bring a touch of Italy to your dining table, combining simple yet exquisite ingredients that create an excellent, award-winning risotto experience.
Ingredients
- Arborio rice – 1 1/2 cups / 300 g
- Fresh arugula – 2 cups / 60 g
- Chicken or vegetable broth – 4 cups / 960 ml
- White wine – 1/2 cup / 120 ml
- Parmesan cheese, grated – 1 cup / 100 g
- Onion, finely chopped – 1 medium / 150 g
- Olive oil – 2 tablespoons / 30 ml
- Butter – 2 tablespoons / 30 g
- Salt – to taste
- Black pepper – to taste
Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the white wine and stir until the wine is absorbed by the rice.
- Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.
- Stir in the butter and Parmesan cheese until creamy.
- Add the fresh arugula and stir just until wilted.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with additional grated Parmesan if desired.
Substitutions
- Arborio rice -> Carnaroli rice
- White wine -> Dry vermouth
- Chicken broth -> Vegetable broth
Enhancements in the Next Evolution
- Use a mixture of arugula and baby spinach for a milder flavor.
- Add a squeeze of fresh lemon juice for brightness.
- Include toasted pine nuts for added texture and nuttiness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
