Servings: four to six as a main course.
This warming risotto studded with fresh corn kernels and spicy arugula bridges the transition from summer to fall.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Get a double hit of arugula with a Tomato & Arugula Salad with Goat Cheese Dressing.
Made the recipe as it was written. Used a little more sausage than it called for and will use slightly more next time. Made it with the heirloom cherry tomato, fennel and arugula salad. Excellent dinner but time consuming. Will definitely make it again.
I served this for guests and everyone raved about it! Definitely a keeper. I also didn't cook the corn or arugula ahead of time but still turned out great.
We loved this. Just put in the grated corn (extra was served on the side due to fussy mixers) but it was outstanding - everyone loved it.
This was delicious but a lot of work. Could have been simplified as recommended by other review, no need to precook fresh corn or wilt baby arugula.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?