leek & arugula risotto with mascarpone & basil
so i can’t believe over a two week time span that i was unable to put up a single post! i actually did manage to cook something and take pictures – thus this post, but have of course not had a single minute to write anything until today (my first day of classes of spring term)! so i guess this post can be in honor of starting the last term of my first year of graduate school – you have no idea how beautiful that statement sounds to me 🙂
over break i went to cincinnati for my bridal shower (which was amazeballs), and then to utah for more wedding coordinating and also for my dad’s 70th birthday celebration!!! of course it was in the mid 60’s all week in park city, so we ended up skiing on slush on his birthday (a bucket list item crossed off for him – “ski on my 70th bday”), but still had a blast! somewhere in there i managed to make dinner for my parents and some of their good friends who were in town for the birthday festivities. their friend marilyn is an amazing cook so i knew i had to step things up a bit to ensure a good review!
that’s when i decided to make risotto, sauted halibut and zucchini. the risotto (one of marilyn’s favorites) turned out beautifully, so i decided i HAD to share it with you all! happy spring everyone!!
makes 9 cups
3 cups dry aborrio rice
2 1/2 quarts chicken/veggie stock
1 cup white wine
2 medium sized leeks, cut in half then thinly sliced
3 cloves garlic, minced
1 small sweet onion, chopped
1/2 cup chopped basil
8 oz mascarpone cheese
5 cups arugula
1 cup grated parmesan
1 cup toasted pine nuts.
preheat oven to 300. place the pine nuts on a cookie sheet and place in oven for 3-5 minute intervals until the pine nuts are just toasted, but not burnt.
bring the stock to a boil, then reduce to a simmer and keep it on the heat throughout the cooking process. having the stock be hot/warm will aid in the cooking process of the risotto so you’re not stirring for hours on end.
saute the leeks and onion until the onion is translucent, then add in the garlic and cook for an additional 30 seconds – 1 minute.
add in the aborrio and toss to incorporate into the leek/onion mixture. over medium heat, allow the aborrio to cook until it is translucent (no more than 5 minutes). add in the wine and allow it to reduce down until half of the liquid is left. start adding stock in a cup or two at a time, continually stirring. when the liquid is absorbed, add in another cup or two. continue the process until the risotto is just slightly al dente ( you will use the majority of the stock, if not all of it).
when the risotto is cooked, add in the cheeses, basil, arugula s&p and mix well. season with s&p to taste, top with the pine nuts and enjoy!!!