Remove the skin from the onion and chop finely. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion. Add the risotto rice and sauté briefly until shiny. Add salt and a clove of garlic. Extinguish with white wine and when the white wine has evaporated, pour a little bit of warm clear soup until the long grain rice is just covered. Stir the long grain rice until it is lightly cooked, adding clear soup repeatedly. In the meantime, grate the Parmesan cheese.
Rinse and dry the moscardini and season with salt and pepper. Roast them in a frying pan with 2 tablespoons of olive oil for about 5 minutes at high temperature.
Add thyme sprigs to the pan.
Rinse arugula, shake dry and cut off. Fry briefly in a frying pan with 1 tbsp. olive oil.
After about 15 min the long grain rice is al dente. Remove the garlic clove and season the long-grain rice with butter and freshly grated Parmesan. Stir in the roasted arugula.
Arrange the risotto on plates and form the fried moscardini in the middle.
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