Red Wine and Rosemary Risotto - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food

Ingredients

• 3 1/2 cups chicken or vegetable stock
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 white or yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tsp finely chopped fresh rosemary
• 2 1/4 cups arborio or Carnaroli rice
• 1 tsp kosher salt plus more to taste
• 2 cups dry red wine, such as Barolo
• 5 ounces fontina cheese, cut into small chunks
• 1/4 cup roughly chopped baby arugula leaves
• freshly ground black pepper