Arugula Risotto “Fantasia

Peel onion, dice finely and sauté in heated butter. Add rice and cook until translucent. Pour white wine and stock gradually and let the rice swell according to package instructions. Wash and clean arugula, pluck into pieces and add 2/3 to the risotto. Wash the shrimps, dab dry and fry in heated olive oil. Finish risotto with mascarpone and parmesan, season with salt and pepper and serve garnished with the remaining arugula and shrimp. If desired, decorate with a little mascarpone and colored pepper.

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