Mushroom and Walnut Risotto with Arugula Pesto
DESCRIPTION
Hearty risotto with California walnuts is paired beautifully with a delicious arugula pesto for a show-stopping meal!
Total Time
Prep Time
45 Mins
Cook Time
50 Mins
Total Time
1 Hr, 35 Mins
Nutrition
Calories
550 cal
Total Fat
42 g
Polyunsaturated Fat
16 g
Cholesterol
17 mg
Sodium
247 mg
Carbohydrates
35 g
Dietary Fiber
4 g
Protein
14 g
Ingredients
Arugula Pesto
- 6 cups arugula leaves, loosely packed
- 3/4 cup California walnuts, coarsely chopped
- 4 garlic cloves, crushed
- 1/2 cup Parmigiano Reggiano (or Parmesan cheese, fresh), grated
- 1/3 cup ricotta cheese
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Risotto
- 3 portobello mushrooms, stem and gills removed, sliced into thin strips, or 1 cup porcini mushrooms
- 1/4 cup extra virgin olive oil
- 1 onion, small, minced
- 4 garlic cloves, minced
- 2 3/4 cups Carnaroli rice (or Arborio rice)
- 1/3 cup white wine
- 6 1/4 cups chicken stock, salted, hot
- 1 1/4 cups Parmigiano Reggiano (or Parmesan cheese, fresh), grated
- 4 tablespoons butter, unsalted
- Salt and pepper to taste
- 3 cups California walnuts, coarsely chopped
- 16 arugula leaves
- 2 tomatoes, medium, seeded, diced
Preparation
- Remove and discard the stems from the arugula leaves to be used in the pesto and the risotto. Rinse well.
- In a medium saucepan, bring 2 quarts of water to a boil and blanch arugula for 5 seconds.
- Drain and transfer to a bowl filled with ice water. After 1 minute, remove the leaves and squeeze dry with paper towel.
- Reserve 16 arugula leaves for the risotto. Set aside.
- Roughly chop the remaining leaves. Transfer to the bowl of a food processor.
- Preheat the oven to 350°F.
- Spread the walnuts to be used in both the pesto and the risotto in one layer on a baking pan.
- Place the pan in the oven and bake until lightly browned, about 8 minutes.
- Remove from the oven and place 3/4 cup in the food processor bowl with the arugula. Transfer the remaining walnuts to a bowl and set aside.
- Add the garlic, Parmigiano Reggiano, and ricotta to the food processor bowl and turn the machine on.
- When the mixture is blended, with the motor still running, slowly pour the oil into the feed tube. Process until smooth and emulsified, about 1 minute.
- Season with salt and pepper to taste.
- Reserve in a small squirt bottle at room temperature.
- Prepare the risotto: In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat.
- When hot, add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Remove from the heat, transfer to a bowl and set aside.
- In a large saucepan, combine the onion, garlic, and remaining olive oil and cook over medium heat, stirring often, until the onion is soft, about 10 minutes.
- Add the rice and "toast" it, stirring constantly for 1 minute.
- Add the white wine and cook, evaporating the liquid by half.
- Pour in 2 cups of the stock and cook at a low boil, stirring constantly, until the liquid is absorbed. Continue to add the stock to the rice, 2 cups at a time, until all of the stock has been added. After a total cooking time of about 15 minutes the rice should be moist and creamy.
- Remove from the heat and whip in the Parmigiano Reggiano and the butter.
- Season with salt and pepper to taste.
- Fold in the reserved portobello mushrooms and walnuts.
- To serve, mound a portion of risotto in the center of each plate. Decoratively squeeze the Arugula Pesto around the base of the rice. Garnish with the diced tomatoes and a blanched arugula leaf.