Caputo’s Arugula and Taleggio Risotto

4 cups vegetable or chicken stock, simmering on stove
1/3 cup unsalted butter
1 T extra virgin olive oil
8 shallot, finely chopped
1 1/2 cups Arborio or carnaroli rice
1/2 cup white wine
2 cups arugula, chopped coarsley
1 1/2 cups Parmigiano Reggiano cheese, grated
7 oz. Taleggio cheese, rind removed and cut into small cubes
sea salt and freshly ground black pepper to taste

Heat 2 tablespoons of the butter and the olive oil in a large heavy skillet over medium heat. Add the shallots and cook for 2 to 3 minutes, until soft but not browned. Add the rice and stir until all the grains are coated and glistening, about 2 minutes. Pour in the wine and stir until it has been completely absorbed.

Add 1 ladle of hot stock to the rice and stir until it has been absorbed. Repeat with the stock until the rice is almost tender. Add the arugula and mix well. Add the remaining stock until the rice is the desired tenderness.

Mix in the Parmesan, taleggio, the remaining butter, salt and pepper. Remove from heat, cover and let rest for 2 minutes. Garnish with arugula sprigs and serve with extra grated cheese for the table.

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