From the Farm: Recipes
Swiss Chard, Mushroom and Parmesan Risotto
FOUND IN: on March 23, 2013
Prep time: 15 minutes Total cooking time: about 30 minutes
Make sure you have everything ready before beginning this recipe. Once you have started cooking the risotto, you need to be attentive to it, so get rid of other distractions before you start. It will take about 20 minutes to cook the rice, once you have started adding liquid. Everything else for dinner should be ready before you begin adding liquid to the rice. Once cooked it must be served immediately for best results. It does not hold well.
- 8 cups chicken stock, brought to a simmer and kept warm
- 1/4 cup olive oil, divided
- 1/2 medium onion, finely diced
- 1 tbsp minced garlic
- 1/2 cups sliced cremini or baby bella mushrooms
- 2 cups washed swiss chard, stems reserved, both sliced 1/4 inch thick
- 2 cups arborio rice
- 1/2 cup white wine
- 2 tsp salt/black pepper to taste
- 1/2 cup freshly grated parmesan, or more to taste
Heat the stock and keep warm on a low flame.
In a sauté pan, heat 2 tbsp olive oil, add the onion and garlic and sauté until onion are translucent. Add the swiss chard stems, sauté briefly and then add the mushrooms. Cook until the mushrooms are softened. Add the swiss chard leaves, let them wilt briefly, season with a little salt and pepper and then remove from heat and set aside.
Heat a large, straight sided sauté pan, add the remaining olive oil and then the rice. Allow the rice to cook until it is beginning to turn white over medium heat. Then turn up the heat briefly, add the white wine and let cook until almost all of the wine has disappeared. Reduce heat and add one cup of stock. Stir over medium heat until nearly all of the stock has been absorbed. Continue adding stock, 1 cup at a time, and cooking until the stock has been absorbed. A creamy, saucy texture will begin to occur in the pan. The rice is done when it is still slightly al dente (firm but not crunchy). Season it to taste. Add the vegetable mixture. Add the parmesan cheese. Taste one final time and serve immediately.The consistency should be mounding but fluid. It should flow into the serving bowls but not puddle or plop.
Traditionally risotto is served as a course by itself, not as a side dish for other foods. Add a little pancetta to make a complete meal of it.
Hint: you can prep everything up to the point where you add the white wine, ahead of time. Bring the rice back up to medium high temperature before adding the white wine and continue from there.