4 Tablespoons – Butter
¼ Cup – Onion or shallots, small dice
1 Cup – Arborio rice
¼ Cup – White wine (optional)
4 Cup – Stock, simmering
½ Cup – Arugula
¼ Cup – Green peas, frozen
1.5 oz. – Bacon, diced
¼ Cup – Mushrooms, sliced
¼ Cup – Parmesan cheese
1 Tablespoon – Fresh herbs
1 Tablespoon – Tomatoes, diced
In a medium pan, sweat butter, onions, bacon and mushrooms over medium heat.
Add the Arborio rice, stirring frequently.
Deglaze with wine if desired.
Add 1/3 of the simmering chicken stock and keep stirring rice mixture. When stock is absorbed, add another 1/3 of chicken stock. Continue to stir.
When the rice is close to being al dente, fold in peas and arugula.
To finish, add 4 oz. of simmering chicken stock. Take Risotto off of heat and add 2 oz. of butter and some parmesan.