Wild Arugula & Tomato Risotto with Mozzarella Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 tbsp. olive oil 2 tbsp. unsalted butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 3/4 C Arborio Rice 1/2 cup dry white vermouth 6 1/4 cups chicken or vegetable stock, 6 vine- ripened or Italian plum tomatoes, deseeded and chopped 4 1/2 oz. wild arugula handful of fresh basil leaves 1/3 cups freshly grated Parmesan Cheese 8 oz. fresh Italian buffalo mozzarella, coarsely grated or diced salt and pepper
			Heat the oil and half the butter in a large skillet. Add the onion and cook for about 2 minutes until just beginning to soften. Stir in the garlic and rice and cook, stirring frequently, until the rice is translucent and well coated. Pour in the white Vermouth, if using; it will bubble and steam rapidly and evaporate almost immediately. Add a laddleful (about 1 Cup) of the simmering stock and cook. stirring constantly until it is absorbed. Continue adding the stock, about half a laddle at a time, allowing each addition to be absorbed before adding the next, never allow the rice to cook "dry,". Just before the rice is render, stir in the chopped tomatoes and arugula. Shred the basil leaves and immediately stir in to the risotto . Continue to cook adding more stock until the risotto is creamy and the rice is tender but firm to the bite. Remove from the heat and stir in the remaining butter Parmesan and mozzarella. Season to taste with salt and pepper. Cover and let stand for about 1 minute. Serve immediately, before the mozzarella melts completely.