Take advantage of the arugula season with this simple risotto.
Arugula Prosciutto Risotto
- 1 1/2 cups arborio rice
- 1/8 lb prosciutto
- 3-4 cups arugula leaves washed well
- 1 cup minced red onion
- 1 qt chicken stock at a simmer
- 2 tbsp chopped fresh sage
- 1/4 cup grated romano
- 4 oz feta cheese
Follow the basic steps of making a risotto except add cheeses and arugula together at the end and wilt the leaves slightly while it sets. Also fry the prosciutto in olive oil and then almost caramelize the onions with the ham, adding butter if needed, then coat the rice kernels in the oil to start.