Ingredients
Serves: 4
1 cup arborio rice
2 Tbsp olive oil
3 shallots, chopped
1/2 cup dry white wine
3 cups hot vegetable stock (plus 1 just in case)
2 Tbsp cold butter
2 cups arugula, washed and dried
1 cup little vine tomatoes (or cherry tomatoes), quartered
3/4 fresh mozzarella, diced
Parmigiano Reggiano to serve
Salt to taste
Preparation
