Acquerello Risotto with Arugula Pesto

(Serves 4 people) INGREDIENTS

• 1 cup Acquerello Arborio Rice

• 1 Medium Yellow Onion, diced small

• ½ cup Olive Oil

• ½ cup Dry White Wine

• 2 Tablespoons Mascarpone Cheese

• 1 cup Grated Parmesan Cheese

• 3 cloves Garlic 1 bunch Arugula

DIRECTIONS

Bring a large pot of salted water to a boil. Quickly blanch the arugula until wilted and then shock in ice water. Squeeze the arugula of excess water and place on a paper towel to dry. In a blender, start with ¼ cup of olive oil, garlic, ¼ cup grated Parmesan cheese and salt. Blend on medium speed, slowly add in the blanched arugula little by little until a smooth paste is made. Reserve the pesto for later use. In a medium sauce pan, heat ¼ cup of olive oil and sauté the diced onion. When translucent and tender, add the rice. With a rubber spatula, stir for 30 seconds. Deglaze with the white wine and add boiling water, ½ cup at a time, while stirring. Keep adding boiling water as the rice is cooking and keep stirring for 20 minutes. After the rice is almost cooked, add in the Mascarpone and Parmesan cheese and season to taste. When the rice is just cooked, it should have a little bite, but shouldn’t stick to the teeth. Fold in the pesto just before serving. The final consistency should be creamy, but not too loose.