A recipe from our chef Mirko Sut's menu for the Corsa Rosa: risotto with arugula and lime
Ingredients (for two people)
160gr Carnaroli rice
1 lime
20gr parmesan cheese
20gr Philadelphia cream cheese (high protein variety)
Vegetable broth
Extra virgin olive oil
A handful of arugula (rocket)
Salt and pepper to taste
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The first step involves preparing the arugula pesto. Ideally, arugula and other ingredients should be processed in a pestle and mortar but, in the absence of the tool, a simpler process can be adopted with a knife.
Finely chop the arugula, grate the lime zest (well washed) and squeeze out the juice. Add the olive oil, 10gr of parmesan and mix everything together. When ready, place in the refrigerator.
To prepare the rice – In a large pot, add the rice over a high heat to toast. Add salt and deglaze with white wine. When it has evaporated, add the broth until the rice is thoroughly covered. Let it cook over medium/high heat for twelve minutes making sure it does not run dry of broth. If it does, add more.
Once the rice is ready, take it off the heat for the last step: mantecatura (creaming). First, grate the lime zest again, then add the arugula pesto, Philadelphia cheese and parmesan cheese. Mix everything together for five minutes and serve.
