The arugula and stracchino risotto is a simple first course with a delicate flavor, perfect if you’re looking for a creamy and unique risotto. A recipe that offers a classic combination – that between stracchino and arugula (or rocket, as it’s called in Rome) – known for their delicious pairing, often used as a filling for flatbreads or focaccias. In the arugula and stracchino risotto, the arugula is added only halfway through cooking, softening but retaining 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 very creamy without the need to use butter. To complete the stracchino and arugula risotto, I also add a little grated Parmesan, but if you prefer a more delicate flavor, you can omit it. With its balance of flavors and textures, the arugula and stracchino risotto turns out to be a surprising dish in its simplicity, offering you a tasty alternative for both everyday lunch and a special occasion.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- 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
- 1 3/4 cups Carnaroli rice
- 4 cups 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 prepare Arugula and Stracchino Risotto
To prepare the arugula and stracchino risotto, start by washing and drying the arugula. Then chop it roughly with a knife (1). Finely chop the onion. Pour the oil into a fairly large non-stick pan, or in a sauté pan, let it heat and add the chopped onion. Let it sauté gently over low heat for about a minute (2), then add the rice (3).
Add a pinch of salt and let it toast for about a minute over high heat, then deglaze with a little hot vegetable broth (4). Continue cooking the risotto for about 10 minutes, stirring it often and adding more hot broth when the previously added one has been absorbed. After 10 minutes, also add the arugula (5) and mix it into the risotto, so it softens (6).
Continue cooking the arugula risotto for 5-6 more 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 thick, you can add 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). Stir the risotto again with the heat off to incorporate the Parmesan (9).
Serve the arugula and stracchino risotto immediately.
Storage
Like all risottos, this one with arugula should be consumed immediately after it’s made. If any is left over, you can store it in the refrigerator for a couple of days and use it to make fried rice or some unusual supplì.
Tips and Variations
If you find wild arugula, which has a more pungent and intense flavor than the usual arugula sold in supermarkets, you can use it to make this risotto. Given its stronger taste, 70-80 g will be enough.
Compared to creaming with butter, creaming with stracchino tends to thicken the risotto much more. If you love risottos that are “all’onda,” keep the risotto creamier until the end, adding broth little by little and always hot.
FAQ (Frequently Asked Questions)
What can I use instead of stracchino?
Stracchino, crescenza, and squacquerone are the cheeses that, due to their slightly acidic taste, go best with the flavor of arugula. Alternatively, you can always opt for a quark-type cheese or a classic creaming with butter and Parmesan.
