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Potato Risotto with Parmesan and Arugula

Potato Risotto with Parmesan and Arugula

Skip the mashed potatoes this time and make risotto instead. A handful of arugula adds the perfect sharp bite.


  • 8 Tablespoons butter, divided
  • 2 shallots, minced
  • 4 large Idaho potatoes, diced into 1/8-inch pieces
  • 2 Teaspoons roughly chopped thyme
  • 4 Cups hot chicken stock
  • 1/2 Cup grated Parmesan cheese, plus more for garnish
  • 4 Tablespoons thinly sliced scallions
  • 1 Tablespoon red-wine vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 4 Cups loosely packed arugula leaves
  • Salt and pepper, to taste


Calories Per Serving577

Folate equivalent (total)81µg20%

Riboflavin (B2)0.3mg18.5%

Wild Mushroom and Arugula Risotto

Maren Caruso

Make a comfort meal of a classically comforting dish. This creamy risotto gets its deep flavor from chicken broth, dry sherry, peppery arugula, and wild mushrooms. Bulk dried mushrooms typically include more exotic types like oyster, shiitake, and morel.

This recipe is excerpted from Big Buy Cooking.

  • 4 tablespoons butter
  • 2 chicken breasts
  • ½ medium sized onion, diced
  • 2 cups potatoes, diced
  • 2 cups mushrooms, chopped
  • ¼ cup tablespoon dry vermouth
  • 1 cup heavy cream
  • Salt and pepper
  • 2 teaspoons tarragon
  • 1 teaspoon chives

Preheat oven to 400 degrees. In a skillet, melt two tablespoons butter on medium-high heat. Add a dash of black pepper to chicken and sear both sides until golden brown. Once chicken is browned on both sides, place in an oven and bake for fifteen minutes until chicken is cooked through.

While chicken is cooking, in a large pan, melt two tablespoons butter at a medium heat. Add onion to pan and cook until translucent. Add salt and pepper. Once onion is cooked, add two cups diced potatoes, and cook for an addition 3-5 minutes, until potatoes are "al dente." Add two cups mushrooms, cover with lid, and cook for an additional 2 minutes. Add vermouth and cook off alcohol. Add heavy cream, cover with lid, and simmer for 6-7 minutes, stirring occasionally.

Once potatoes are cooked to "al dente," add tarragon, chives, salt, and pepper. Season to taste.

Take chicken out of the oven. Plate mushroom risotto. Add parmesan cheese to taste. Plate chicken.

Arugula Risotto

Today I’m super excited to be part of a nation wide virtual dinner party with some of my favorite people to celebrate Lucy Lean and her fabulous new cookbook, Made in America. Lucy and I have known each other now for a few years and I can always count on her for a great time whether it be her throwing a garden picnic in her beautiful home, or a night out somewhere fabulous with lots of wine! She is one of a kind and I’m so happy to share her new book with you.

Made in America is a gorgeous cookbook filled with chefs from all over America who shared their favorite jazzed up comfort food. Lucy traveled the country meeting, interviewing and tasting everything these great chefs had to offer. (Needless to say I’m slightly jealous. I mean who wouldn’t want to eat with some of the most amazing chefs this country has to offer!) Some of my favorites include, Suzanne Goin, Jose Andres, Lidia Bastianich and Wolfgang Puck. Each chef provided their comfort food classic with their own personalized spin… and these recipes sure don’t disappoint! I mean Ludo Lefebvre’s Duck Fat-Fried Chicken pretty much makes my mouth water just by looking at the cover of the book.

Other fabulous recipes include Lobster Rolls, Truffled Mac and Cheese and this delicious Arugula Risotto. Risotto is high on my life of comforting foods. It’s creamy texture and flavoring makes it the perfect dish to put in a bowl and curl up on the couch with. Or you could totally use it for a virtual dinner party which is what I’m doing today!

This risotto hit the spot! Its’ peppery and creaminess is just kind of perfect for this time of year. Although I’m pretty sure it’s going to be happening at all times of the year in my kitchen. Even my boyfriend – who always wants a protein with dinner, loved this on it’s own! #win

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This is comfort risotto. For the same reasons you like macaroni and cheese, I venture you will like this risotto made from sweet potatoes, arugula, mozzarella, and freshly grated Parmesan. After the arborio rice is fully cooked, the cheeses and arugula are added, which creates a gooey mess as the mozzarella melts and becomes incorporated with the rice.

The most challenging part of the dish? Spooning the risotto into your bowl with all that stringy cheese.

How To Make Creamy Risotto with Arugula and Peas

  • 3 cups vegetable broth
  • 1 onion
  • 3 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • ½ cup white wine, optional, for added flavor
  • Kosher salt, to taste
  • Pepper, to taste
  • ¼ cup green peas
  • 3 tbsp parmesan cheese, grated
  • ¼ cup baby arugula, large leaves, chopped

Warm the vegetable broth on low heat, until simmering.

Chop up the onion and sauté in a pan along with 1 tbsp butter and olive oil.

If using, add the white wine to the rice and let the mixture simmer until the liquid has been completely absorbed.

Keep up this gradual process until most of the broth is absorbed, reserving 1/4 cup of broth.

Let the rice cook for 12 minutes, until al dente and at a porridge-like consistency. Taste and add salt and pepper as needed.

Add the reserved broth, peas, cheese, and remaining 2 tbsp butter for creaminess.

Fresh Tomatoes and Arugula Risotto

Hi guys! I’m baaack!

I had to take a pause from posting every other day because I’ve been not only dealing with my painful herniated disc, but have also been fighting an annoying cold the last few days. It’s been really hot in NYC during the last week or so and there’s nothing more uncomfortable than having a cold when it’s hot outside. It’s not like I could make a stew to nurse me back to health… :( So I decided to make something that was comforting but summery at the same time: Fresh Tomatoes, Mozzarella and Arugula Risotto!

Risottos are the nemesis of many home cooks. I still remember this blue cheese risotto I tried making a few years ago that ended up being a dry goop of rice and blue cheese. I served it to a friend and she was nice enough to finish what was on her plate, but didn’t go for seconds. (And people going for seconds is how I know if a dish worked or not…) I’ve even had risottos at restaurants that just weren’t right. However, when they are made right, they are a great and sophisticated dish perfect for a date or for dinner parties.

A perfect risotto, in my opinion, is creamy without being dry or too liquidy. The arborio rice is cooked until it’s al dente because if the rice overcooks, you’ll have a mushy risotto. So yes, it requires some attention. It’s not the type of dish that you leave cooking and go clean the bathroom or check on Facebook, for example. But once you get the hang of it, it is not that big, bad monster that terrifies you anymore.

Risottos are traditionally a North Italian dish. It’s a rice dish that consists of rice cooked in broth (vegetable, chicken, beef, fish…Any broth is fair game!) to a creamy consistency. In Italy they use a variety of high starch white rices, such as Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma and Vialone Nano. In America we usually use the Arborio kind because it’s usually the easy one to find. I have never cooked risotto with any other type of rice, but now I’m kinda planning a trip to a NYC Italian emporium to see if I can find different kinds to try and let you know! :) Apparently, the Maratelli, the Carnaroli and the Vialone Nano are considered the best! (I can’t testify for that, though, as I haven’t tried them, yet!)

God, these tomatoes look so perfect! I couldn’t resist when I saw them at the grocery store and ended up buying two packages. That’s when I had the idea of making a risotto with these tomatoes, plus fresh mozzarella and arugula. It’s like these ingredients were all made for each other!

The recipe for any risotto starts with the risotto base. You make a sofritto of onion (I used shallots cause they are more delicate) and some olive oil (or butter) and cook the arborio rice in this sofritto for a few minutes until all the rice is coated in a film of fat, called tostatura.

After you fry the rice and the sofritto for a few minutes, the tricky part starts. You’re first going to pour the white wine and when it’s evaporated, you will start pouring one cup of hot broth at a time. I usually have my broth simmering in a pot next to the skillet where I’m making the risotto and I use a ladle that I know fits one cup of liquid.

It’s really important to add just one cup at a time (and that you only add the next cup when the previous one has almost evaporated) and that you stir gently, almost constantly, to help release the starch molecules that are going to make your risotto creamy. It should take 3 cups of stock for 1 cup of rice. I usually have about 4 cups or so simmering so I can add some more if I feel the rice is still too dry.

Then you turn the heat off and you stir in the cold butter, vigorously but being careful to not break the grains. This is called the mantecatura and it’ll help your risotto get smooth and creamier! :) I love how the Italians have names to all the stages…It makes it sound so exotic and sophisticated.

The final texture, according to the Italians, should be all’onda, which means wavy/flowing in waves. It is a fairly fluid texture but with separated al dente grains.

Once the risotto is off the heat and you’ve stirred the cold butter, then it’s time to make it super delicious and put all the “ornaments” in it. I find it better to add the tomato and the arugula, stir, and only then add the mozzarella stirring just a little bit because the mozzarella melts and makes it difficult to plate.

And that’s it! Time to open a cold bottle of white wine (I usually serve the same wine I cooked with!) and serve your risotto as a first course or as a meal by itself with some freshly grated Parmigiano Reggiano and some black pepper on the side. I promise you this dish will get you many uhs and ahs as this is not only a delicious risotto, but it also looks very beautiful and colorful.

Oh, make sure you serve it right away because the risotto might keep cooking in its own heat and turn out dry and mushy.

Potato and Parmesan Cannelloni


  • 1 batch basic pasta dough
  • 1 medium onion julienned
  • 2 Tbs extra-virgin olive oil
  • 1 pound red potatoes
  • Kosher salt
  • 1 cup grated Parmesan cheese
  • 1/4 cup finely cubed mozzarella cheese
  • 2 Tbs dried chervil or parsley
  • 2 cups tomato-based sauce


Ingredient discussion:

This is one place where using fresh pasta dough will shine. If you roll it very thin, there’s no reason to boil it up before baking it will just cook in the red sauce. This is a great time and trouble saver when it comes to making lasagna, too. We think it more than offsets any effort used in making and rolling out the pasta. Plus, fresh pasta tastes far better.

We all know by now that Parmesan cheese is never packaged in green shaker cans.

And, finally, chervil? Well, we had chervil (similar to parsley) on hand, mainly because we’ll be making something using it in the future, but you could use parsley, basil, oregano, or even a mix, and it would taste good.

Procedure in detail:

There are really two parts to this recipe: make the cannelloni filling, then make the cannelloni. We’ll cover each in turn.

Slice the onion into small, very thin strips so they’ll really cook down.

Cook onions. Place a small skillet over medium-low heat, add the oil and onions and let them fry, stirring occasionally, until very tender, about 10 to 12 minutes. Don’t try to rush this, as you might end up burning the onions, which is not what you want. Instead, you want to cook these onions slowly to bring out the sweet taste. So be patient. Once onions are cooked, remove from heat and set aside.

We use salted water for boiling the potatoes so they’ll absorb some of the salt and bring out the potato flavor. You can omit it, but the potatoes won’t taste the same.

Cook potatoes. Peel and quarter the potatoes and place them in a medium saucepan of salted water. Bring to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain.

Perhaps surprisingly, nothing beats a hand masher for potatoes. Mixers and the like can break up the cellular structure, releasing the starches you’ll end up with gummy potatoes.

Mash potatoes and onion. Pour the onions and any oil into the potatoes and mash them together. Don’t worry about removing all the lumps. You want texture, not baby food!

We just kind of estimated the amount of Parmesan cheese. The mozzarella was cut into tiny cubes to make sure that it would be evenly distributed.

Mix cheeses and herbs. In a medium bowl, mix together the cheese and the herbs. We like to mix them together first, because we know that the cheese will start to melt once we add the potatoes this premixing will help ensure that we get an even distribution of the herbs.

The filling tasted good enough to eat on its own. We almost gave up on the cannelloni and had mashed potatoes, instead.

Mix in potatoes. Now, add the mashed potatoes to the cheese mixture and stir with a fork. Using a fork will help keep the filling light, and won’t mash the potatoes into a glue-like substance. Once mixed in, you’re finished with the filling. Set aside.

Preheat oven to 325°F. Butter a medium baking dish. In retrospect, we would have used one that would make a single layer, so think about using something about 9- by 13-inches. After buttering, place a layer of a cup of sauce on the bottom.

Roll pasta. This is so much easier using a pasta roller — look for them at garage sales or thrift stores they show up often and they are inexpensive. Ours was around $5 we love it and think it’s the best $5 we’ve spent. Anyway, roll out your pasta dough as thin as you can get it, to form a sheet 3 to 4 inches wide and perhaps 30 inches long. Trim off the ends, and cut out 2 12-inch long sections. Return the scraps of dough for re-rolling. Dust one side with flour and place the sheets flour side down.

It seems as though this should be harder than it is. Instead, it’s just make a line of filling, roll up, and slice. Beautiful! Bellissimo! What more can we say?

Fill, roll, and cut. Take forkfuls or spoonfuls of filling and form it into a log down the center of each sheet. Carefully roll the pasta around the filling. Use a finger dipped in water to dampen the edge of the sheet and seal up the log. Finally, slice the log into three 4-inch sections. Place each section on the bed of tomato sauce. Repeat with the remaining filling, making a second layer of sauce and cannelloni, if necessary.

Top with sauce and cheese. Spread remaining sauce on top of the cannelloni and sprinkle with Parmesan cheese.

Bake. Cover and slide into the oven for 30 to 40 minutes, or until hot and bubbly. Remove cover and bake an additional 10 minutes so the cheese can brown.

Serve immediately. Carefully remove cannelloni using a spatula, plate, and garnish with more Parmesan cheese, if desired. We desired.

We’ve wanted to try making cannelloni since we saw how easy they are. For some reason, we thought that they would involve a lot more work, perhaps making the tubes first, then piping them full of filling, or, well, we just didn’t know what it entailed. But, after making these, it turns out they’re easy pasta dough is strong enough that it will stretch over the filling without tearing, making the sealing easy. We’ll give these four stars for two reasons. First, we think that the tomato sauce might be a mistake with a mild filling like potato. We really think that these would be better with a cream or cheese sauce, perhaps even a mushroom cream sauce. The tomato sauce is a bit too flavorful and doesn’t let the scratched pasta shine. Second, the potatoes could have used just a bit more of something. Just what, exactly, we’re not sure. Perhaps a stronger cheese along with the Parmesan, maybe Gorgonzola. Or perhaps a bit more in the way of spices chervil is somewhat bland. So, again, four stars.

Worth the trouble?

Steps to Make It

Heat 4 cups of vegetable broth to the boiling point reduce heat to the lowest setting to keep it hot. Meanwhile, while the broth is heating, prepare the vegetables. Peel and mince the shallots. Peel the sweet potato and cut it into 1/4-inch dice. Chop the pecans.

In a medium saucepan melt the butter add the minced shallot and pecans cook until shallot is tender.

Add the rice to the shallot and pecan mixture and cook, stirring, for 1 to 2 minutes. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed.

Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed. Continue adding liquid, about 1/4 cup to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. The texture should be creamy and a little loose. This will take about 25 minutes and about 3 to 4 cups of broth. Remove the saucepan from the heat and add the Parmesan cheese.

Taste and add salt and freshly ground black pepper to taste. Serve with extra Parmesan cheese and garnish with green onion or parsley, if desired.

Watch the video: Risotto alla Milanese - Ριζότο Μιλανέζε. Master Class By Chef Panos Ioannidis