Step 1: Wash the rocket well and bring a large saucepan of salted water to the boil and blanch the rocket for 2 minutes, then remove with a wire skimmer or slotted spoon and drain well and then roughly chop the leaves and set aside.
Step 2: Heat the stock in a large saucepan.
Step 3: Heat the oil in a large frying pan over medium heat and sweat the onion and celery with a pinch of salt for 3 to 4 minutes and then add the garlic and cook for another 2 minutes and then increase the heat to high and add the rice, stirring continuously for 2 to 3 minutes.
Step 4: When the rice looks translucent, add the white wine and continue to stir and once the rice has fully absorbed the wine, reduce the heat to a simmer and begin adding the stock, one ladleful at a time and be sure to let the liquid fullyu absorb between additions.
Step 5: Cook for 15 minutes, adding the stock and stirring regularly and then test the rice to see if it's cooked - it should be al dente - then season with salt and pepper to taste.
Step 6: Remove from the heat and stir in the butter, parmesan cheese and wild rocket and serve immediately.
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