'Gremolata' Risotto


2 cups

Packed whole Arugula leaves + 1/2 cup chopped leaves

1/2 cup

Freshly packed parsley leaves

3 tbsps.

Finely chopped lemon peel (Lemon zest)


Garlic cloves, minced

6 Tbsps.

Milanese Gremolata Infused Olive Oil

7-8 cups Vegetable or chicken stock; more as needed
1/2 cup Leeks, minced
1/2 cup Dry white wine
1/2 cup Freshly grated Parmesan
2 cups Arborio Rice 
Sea Salt & Pepper to taste


Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon zest. Season to taste with salt and pepper. Put your stock into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned. Heat the olive oil over medium heat in a heavy-bottomed pot. Add the leek. Cook, stirring, until tender and translucent, about eight minutes. Turn up the heat to high and add the rice, stirring until the grains begin to crackle. Add the wine, and stir, cooking until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. When the rice is tender all the way through but still has a bite in the centre of the grain, about 25 minutes, it is done. Add the arugula puree. Taste, adding salt and pepper as needed. Add another small ladleful of stock to the rice. Stir in Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t).

Serve right away, garnishing each dish with some of the chopped arugula.


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