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Spring Risotto

I'm finally home from work and have time to rest when I feel the need,

take some time to myself and the house (being taken from the note nest syndrome)

equally important and I can devote your time to the kitchen and I love to blog.
Risotto is one of those preparations that usually we have to give
because the lunch break is not long enough to savor the pleasure
to the point we have lost the habit of doing so on other occasions if not sporadically.
This risotto is a bit 'out of classical but very good and fresh,
addition to being a good way to empty the drawer of the refrigerator by the remains of the salad, because it lends itself to being made with what you have at home , the ideal would be lettuce, but now I
dell'insalatina cutting to which I added to enhance the flavor of the arugula.

For 2 persons: 150 g


rice soup and arugula salad
400 g 50/60 g
Robiola 1 cube 100g

walnut butter 1 onion white wine ½


Fry finely chopped onion in butter.
Add the rice and toast it for a couple of minutes.
Blend with a splash of white wine and let evaporate.
Add the hot broth a bit 'at a time, until the rice is cooked, it will take 16 minutes.
Meanwhile, cut julienne salad.
When cooked, turn off the heat, add the salad and robiola rice, stir for a few minutes
leave.