By Nancy Caivano
Risotto with Red Swiss Chard
5 tbsp olive oil, divided
5 cloves garlic chopped
(or 1 tbsp jar chopped garlic)
1/2 tsp crushed hot red pepper flakes
4 cups (packed) red swiss chard leaves
(about 1 large bunch), coarsely chopped
Salt and pepper
1 onion, chopped
1 shallot, chopped
1 leek, washed well, and thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or parmesan)
3/4 cup toasted, chopped walnuts
Heat 2 tbsp olive oil in a large skillet. Add garlic and red pepper flakes and sauté until garlic just begins to brown. Add red chard and sauté, stirring, just until nicely wilted. Season with salt and pepper, and remove from heat.
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, shallot and leek. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add swiss chard.
After last addition of stock is absorbed, remove from heat, and stir in butter, romano, and walnuts. Season with salt and pepper. Serve immediately.
Pasta Risotto and You
- Prosciutto and Mushroom Ravioli in Sage Butter
- Pasta with Veal Bolognese
- Lasagne with Roasted Squash, Roasted Garlic and Herb Cream Sauce
- Risotto with Chicken, Mushrooms and Gorgonzola
- Paella Risotto
- Risotto with Red Swiss Chard and Walnuts
- Apple Pound Cake with Caramelized Mixed Fruit
This page created September 1999