Bring the soup to a boil, season strongly with salt and freshly ground pepper. Keep boiling hot.
Saute onions in oil-butter mixture until translucent. Add long-grain rice, saute until tender and crackling. Extinguish with a ladleful of soup, cook while stirring. gradually pour in remaining soup, keep cooking repeatedly.
After twenty min (when long grain rice is al dente) add arugula and ricotta and mix. Cover and let stand off the heat for a short time. Serve the risotto with Parmesan cheese.
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