Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Risotto in Bloom

Serves: 4

INGREDIENTS

For the Purée

1 cup Baby spinach, packed
1 cup Arugula, packed
5–6 Fresh basil leaves
  Ice water
  Splash of warm stock
   

For the Risotto

1 tbsp. Extra virgin olive oil
2 tbsp. Unsalted butter, divided
1 Small shallot, finely diced
1½ cups Arborio rice
½ cup Dry white wine
4 cups Vegetable or light chicken stock, kept warm
½ cup Galbani Parmesan, grated
3 tbsp. Galbani Mascarpone
  Kosher salt, to taste
  Freshly ground black pepper, to taste
   

For the Garnishes

4–6 Baby spring onions, halved lengthwise
2 tbsp. Pine nuts, toasted
3–4 Radishes, thinly sliced for rosette
  Fresh basil leaves
  Neutral oil, for frying
  Galbani Parmesan shavings
  Drizzle of extra virgin olive oil, if desired
   

METHOD

For the Purée

  1. Blanch spinach, arugula, and basil in boiling water for 15–20 seconds.

  2. Immediately transfer to ice water to preserve color.

  3. Drain and squeeze dry. Blend with a splash of warm stock until smooth. Set aside.


For the Risotto

  1. Heat olive oil and 1 tbsp. butter in saucepan over medium heat.

  2. Sauté shallots until translucent, about 2–3 minutes.

  3. Stir in Arborio rice and toast 1–2 minutes.

  4. Add white wine and cook until fully absorbed.

  5. Add warm stock, one ladle at a time, stirring constantly. Let each ladleful absorb before the next.

  6. Continue until rice is al dente and creamy, about 18–20 minutes.

  7. Stir in purée, remaining butter, Parmesan, and Mascarpone.

  8. Season with salt and pepper.


For the Garnishes

  1. Char spring onions in a hot, dry pan or with a torch until blistered.

  2. Flash-fry basil leaves in hot oil for a few seconds. Drain on paper towel.

  3. Toast pine nuts until golden.


Plate the Dish

  1. Spoon risotto into shallow bowls.

  2. Arrange radish slices into a rosette by layering in circles directly onto the risotto in each bowl.

  3. Garnish with charred onions, fried basil, pine nuts, and shaved Parmesan.

  4. Finish with a drizzle of olive oil, if desired.

 

Donatella's Tips

Pairings

  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments