Risotto with Chianti and Arugula

For the risotto with Chianti and arugula, heat half the butter in a saucepan. Finely chop the onion and sauté in the butter. Add the rice and cook until translucent. Deglaze with the Chianti and let it boil down.

Add the garlic clove and the rosemary sprig. Add the vegetable stock, stirring constantly, and simmer for about 12-15 minutes until al dente. When the rice is al dente, remove the garlic clove and rosemary sprig, remove the risotto from the heat and season with salt and pepper.

Stir in freshly grated Parmesan cheese and the other half of the butter. Mix in 2/3 of the arugula and arrange on plates.

Shave fine shavings of the Parmesan with a vegetable peeler. Garnish the risotto with Chianti and arugula with the remaining arugula and the Parmesan shavings and drizzle with a little olive oil.

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