Creamy Arugula And Mushroom Risotto - cooking recipe

Ingredients

8 cups chicken stock
6 tbsp butter
9 oz cremini mushrooms, sliced
1 None onion, finely chopped
1 1/2 cups Arborio rice
1 cup grated Parmesan cheese, plus shaved Parmesan to serve
1 bunch arugula, trimmed, washed and chopped

Preparation

Heat chicken stock in a saucepan until simmering.
Melt 3 tbsp of the butter in a large heavy-bottomed saucepan on medium heat. Cook mushrooms for 5 mins, until golden. Remove from pan and set aside.
Cook onion in pan for 3 mins. Stir in rice and cook for 1 min, until translucent.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).
Remove from heat. Stir in grated Parmesan, arugula, mushrooms and remaining 3 tbsp butter. Cover and let stand for 2 mins. Serve with shaved Parmesan.