Jul 14 2026
Restaurants›Trattoria Polipo›Risotto Recipe

Risotto Recipe

Inspired by Trattoria Polipo
Time45m
Serves4

Arugula, Roasted Garlic, Preserved Lemon, Bella Mushroom, Peas, Parmesan

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Ingredients

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Main Ingredients

Aromatics

Method

Preparation

  1. 1

    Roast the Garlic

    Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized. Once done, let it cool slightly, then squeeze the cloves out of their skins.

  2. 2

    Prep the Vegetables

    Finely chop the onion and preserved lemon (removing any seeds). Slice the Bella mushrooms.

Cooking the Risotto

  1. 3

    Sauté the Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the sliced Bella mushrooms and cook until tender, around 4-5 minutes.

  2. 4

    Add the Rice

    Stir in the Arborio rice to the onion and mushroom mixture. Cook for 2-3 minutes until the rice is slightly translucent.

  3. 5

    Add the Broth Gradually

    Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. This process should take about 18-20 minutes until the rice is creamy and al dente.

  4. 6

    Incorporate the Peas and Arugula

    Once the rice is cooked, stir in the frozen peas, roasted garlic, and arugula. Cook for an additional 2-3 minutes until the peas are heated through and the arugula is wilted.

  5. 7

    Finish with Cheese and Lemon

    Remove from heat and stir in the grated Parmesan cheese and chopped preserved lemon. Season with salt and black pepper to taste.

Serving

  1. 8

    Plate the Risotto

    Serve the risotto hot, garnished with additional Parmesan cheese and a sprinkle of freshly cracked black pepper.

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