Arugula Risotto With Hazelnuts And Pecorino

• 4 tblsp. Butter (separated into 2 tblsp size portions)
• 3 cups of Arugula
• 3 cloves of garlic
• 4 tblsp virgin olive oil
• 1 small shallot diced
• 1 1/2 cups of Arborio Rice
• 1/2 cup dry white wine
• 4-6 cups of chicken stock
• 1/2 cup of shredded Pecorino Romano and more for Shavings
• 1 tablespoon of Hazelnut oil per person
• Handful of Hazelnuts - Chopped
• Salt and Pepper to taste

1. In a food processor, combine arugula and garlic (often times if you chop the garlic into chunks it blends better). As you are processing, add the olive oil. Add salt and pepper to taste and set aside.
2. In saute pan, melt two tablespoons of butter on medium heat. Add shallots and cook until shallots become soft. Add rice and stir making sure the rice and butter are combined. Add the half a cup of wine and let the alcohol cook off for a couple minutes. Then start adding chicken broth a half a cup at a time, making sure to stir it in and add the next half cup once it seems as if the last half cup was cooked off. Repeat this for about 20 minutes. At about 20 minutes start tasting the rice, you want the rice to be soft, however you can cook it to your desired doneness. Some people prefer their rice to have a bit of crunch.
3. Once the rice is cooked to the desired doneness, add the half a cup of shredded pecorino and 2 tablespoons of butter and fold it into the rice mixture. Stir until the butter and cheese have melted. Mix in the pureed arugula and garlic. Add salt and pepper to taste. When serving, top each person's portion with shaved pecorino, crumbled hazelnuts and a drizzle of hazelnut oil.

butter, arugula, garlic, olive oil, shallot, rice, white wine, chicken, hazelnut oil, handful of hazelnuts, salt

Taken from www.epicurious.com/recipes/member/views/arugula-risotto-with-hazelnuts-and-pecorino-1200616 (may not work)