Arugula Risotto with Mascarpone Gorgonzola

Rinse the arugula thoroughly, plucking off any coarse stems. Set aside one-fifth of it for garnish.

Bring the soup to a boil in a small skillet, then keep warm.

In a medium skillet, heat butter and olive oil. Saute shallots and garlic until translucent. Then add the long-grain rice and stir-fry until the grains are coated with a film of fat and crackle slightly. Add the white wine and cook completely while stirring.

Now add about one-third of the hot soup, stirring occasionally until almost completely absorbed by the long-grain rice. Now add the second third of soup and again boil away. Now add the remaining soup ladle by ladle until the long grain rice is soft but still has bite.

At the end add the Mascarpone-Gorgonzola, the Parmesan and the rocket and fold in well. Season the risotto with salt and freshly ground pepper to taste.

Remove from heat and let rest for two to three minutes with the lid closed before serving. Then arrange in deep plates, garnish with the arugula set aside and drizzle with a little cooled pressed olive oil to taste.

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