Swiss Chard and Spring Onion Risotto
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washingtonpost.com
serves 4 Ingredients
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Preparation
Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.
Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.
Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more.
After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat.
Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed.
Serve right away.
Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.
Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.
Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more.
After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat.
Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed.
Serve right away.