Risotto with Arugula and Parmesan

(adapted from Loukie Werle's "Italian Country Cooking")

I love risotto. I just do. It's the ultimate comfort food. And even cooking it is vaguely comforting, as you add the broth ladle by ladle and watch the rice soak it up. Maybe that part's just me. In any case, eating it is good. I really enjoyed the arugula in this (surprise) - the rice is savory, the arugula a little bitter, and it all works out.

The original recipe calls for taleggio rather than parmesan, but seeing as how I not only didn't have taleggio, but had to look up what the heck taleggio is, parmesan worked just fine.

Here we go:
3 tbsp olive oil
1 small/medium onion, chopped
2 large cloves of garlic, chopped
2 cups arborio rice
1/2 cup white wine
6 cups chicken broth, simmering, with a few tablespoons reserved
1-2 handfuls arugula, coarsely chopped
1/2 cup grated parmesan cheese

Combine the olive oil and onions in a large, deep saute pan, and cook over medium heat until the onion is soft, stirring frequently. Add the garlic and stir one more minute.

Add the rice and stir until all the grains are coated. Then add the wine and stir over medium heat until the wine absorbs into the rice. Then, add a ladle of the simmering chicken broth and stir it in until the broth is absorbed into the rice. Keep doing this until the rice is al dente and the broth is used up. If you run out of broth before the rice is cooked, you can use a ladle or two of simmering water.

When that process is complete, add your cheese, the reserved broth, and the arugula, and stir it into the rice. Reduce the heat to low (or turn it off entirely), cover, and let sit for three minutes. Season with salt as needed, and serve!