Monday, November 9, 2009

Risotto with Arugula, Mushrooms, and Gruyere

I love risotto and we eat it 2-3 times a month. Every time we grill steaks Jon requests risotto. I have tried a
ton of different variations, and am always looking for and trying new ingredients.

Over the weekend I came up with some new ideas, and decided to make risotto with arugula, mushrooms, and Gruyere cheese. I used my standard recipe and just added these ingredients.


  • 1 tbsp olive oil and 1 tbsp butter
  • 1 shallot, chopped
  • 3 cloves garlic, finely chopped
  • 4 crimini mushrooms, finely chopped
  • 1 c arborio rice
  • 1/4 c dry white wine
  • 4 c warm chicken broth
  • 2 handfuls arugula, about 1/2 of a bag
  • Salt and pepper to taste
  • Gruyere cheese, about 1/3 c


  • Heat oil and butter in a large saute pan
  • Add shallots and garlic, saute 2 min
  • Add mushrooms, saute 2 min
  • Add rice and toss until coated, about 2 min
  • Add white wine and stir until wine has absorbed
  • Add broth, 1-2 ladles at a time. Once you start this step, you have about 17-18 minutes left until you use all the broth. Continue adding the broth; once you have used 3/4 of the broth, keep tasting the rice to see if it is done. It will be tender but not too mushy.
  • When you add the final ladle of broth, add the arugula and cheese. Stir until wilted. Season with salt and pepper.

This is my risotto when I added the final ladle - just a touch more liquid to be absorbed.

I loved the nuttiness of the arugula with the earthy flavor from the mushrooms - great combination. And the Gruyere cheese evened it all out - delicious!

Along with our steaks and risotto, we had some white asparagus, something I have seen a lot in the stores but have never cooked. I tossed it with some olive oil, salt, and pepper and roasted it for 15 min on 400. I found that it took longer to roast than green asparagus, and had a more bitter flavor than the green variety, but was sweeter towards the tougher ends. We both agree that we prefer green asparagus, but it was nice to try something new.

Print this post

No comments:

Post a Comment