Risotto with Parmesan Chips and Arugula

For the risotto with parmesan chips and arugula, chop the onion and sauté in a pot with hot olive oil until translucent. Then add the rice and sauté briefly while stirring. Deglaze with white wine.

Now pour the rice with the stock so that it is covered with the liquid. Gradually add the rest of the stock, stirring constantly, and simmer for 15-20 minutes.

Add a dash of cream and combine the cherry tomatoes with the hot risotto, mixing a few times. Remove from heat and stir in the Parmesan cheese and butter.

For the Parmesan chips, place heaped teaspoons of Parmesan on a baking tray lined with baking paper and bake in the oven at 180 °C for about 10 minutes (be careful not to burn them).

Leave to cool and “harden” on a plate. Arrange the risotto on a plate and garnish with ruccola and parmesan chips.

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