Vermouth – Arugula – Risotto

Ingredients for 1 servings:

• 120 g rice (risotto)
• 4 mushrooms
• 30 g arugula
• 1 onion(s)
• 4 cl vermouth (Nolly Prat or Martini Bianco)
• 25 g Parmesan, grated
• ½ liter vegetable broth
• 1 tsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the onions, slice the mushrooms, and trim the arugula and cut it into individual leaves – breaking up any large leaves if necessary. Sweat the onions in olive oil in a saucepan until translucent and add the mushrooms. Let the mushrooms brown a little, then briefly toss the rice in the oil. Deglaze with 3-4 dl of stock and simmer over medium heat, adding more stock or water if the rice becomes too thick. After about two-thirds of the rice has cooked (follow the instructions on the packaging, usually around 16 minutes), add the vermouth (you can add more, depending on your preference) and continue to simmer. When the rice is starting to become al dente, add the arugula. Make sure you only add a little liquid at this point; there shouldn’t be any liquid standing on top of the rice afterwards. Cook briefly until the rice is soft and creamy, typical of risotto. Quickly stir in the grated Parmesan cheese, season with pepper and nutmeg, and serve fresh. For a more eye-catching finish: Garnish with 1 or 2 arugula leaves and shaved Parmesan cheese.