The arugula and stracchino risotto is a simple main course with a delicate flavor, perfect if you’re looking for a creamy and unique risotto. A recipe that offers a classic combination – that of stracchino and arugula (or rocket, as they say in Rome) – known for their delicious pairing, often used as fillings for flatbreads or focaccias. In the arugula and stracchino risotto, the arugula, added only halfway through cooking, softens but retains a slight bitter aftertaste, a perfect contrast to the sweetness of the stracchino. The latter is used only during the creaming phase, making the risotto extremely creamy without needing to use butter. To complete the stracchino and arugula risotto, I also add a little grated Parmesan, but if you prefer a more delicate taste, you can omit it. With its balance of flavors and textures, the arugula and stracchino risotto proves to be a surprising dish in its simplicity, offering you a tasty alternative for both everyday lunch and special occasions.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 2 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 494.64 (Kcal)
- Carbohydrates 74.64 (g) of which sugars 2.06 (g)
- Proteins 13.31 (g)
- Fat 15.13 (g) of which saturated 1.92 (g)of which unsaturated 0.73 (g)
- Fibers 1.59 (g)
- Sodium 346.25 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Arugula and Stracchino Risotto
- 12.7 oz Carnaroli rice
- 4.2 oz arugula
- 3.5 oz stracchino
- 1/2 onion
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 tablespoon Parmigiano Reggiano DOP (grated)
- as needed vegetable broth
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan large, non-stick
- 1 Spoon
How to make Arugula and Stracchino Risotto
To prepare the arugula and stracchino risotto, start by washing and drying the arugula. Then roughly chop it with a knife (1). Finely chop the onion. Pour the oil into a rather large non-stick pan, or in a casserole, heat it up and add the chopped onion. Let it gently fry over low heat for about a minute (2), then add the rice (3).
Add a pinch of salt and toast it for about a minute over high heat, then deglaze with some hot vegetable broth (4). Continue cooking the risotto for about 10 minutes, stirring it often and adding more hot broth when the previous has been absorbed. After 10 minutes, add the arugula (5) and mix it into the risotto so it softens (6).
Continue cooking the arugula risotto for 5-6 minutes, adding more hot broth whenever needed. When the rice is cooked but still al dente, lower the heat and add the stracchino in pieces (7). Stir carefully for about a minute, until the stracchino is completely melted. Even at this stage, if the risotto becomes too tight, you can add just a little broth.
After incorporating the stracchino, turn off the heat and add, if you like, a little Parmesan (one tablespoon, no more, so as not to cover the other flavors) (8). Emulsify the risotto a bit more with the heat off to incorporate the Parmesan (9).
Serve the arugula and stracchino risotto immediately.
Storage
Like all risottos, this arugula one should be consumed as soon as it’s made. If there are leftovers, you can store it in the fridge for a couple of days and use it to prepare fried rice or some unusual supplì.
Tips and Variations
If you find wild arugula, with a more pungent and intense flavor than the arugula usually sold in supermarkets, you can use it to prepare this risotto. Given its stronger taste, 70-80 grams will be enough.
Compared to emulsifying with butter, using stracchino tends to thicken the risotto much more. If you love ‘all’onda’ risottos, keep the risotto softer until the end by adding broth little by little and always hot.
FAQ (Frequently Asked Questions)
What can I use instead of stracchino?
Stracchino, crescenza, and squacquerone are cheeses that, with their slightly tangy taste, pair best with the flavor of arugula. Alternatively, you can always opt for a quark cheese or a classic emulsification with butter and Parmesan.
