The risotto was another great side dish for our Food Day in Canada celebration this weekend. This recipe is adapted from one we found on the Epicurious website called Red Chard Risotto. The motivation for trying the dish was to make something special with our Swiss chard that came in this week’s CSA food basket from Roots and Shoots Farm. One of our celebration guests was Italian so she lovingly brought all the ingredients together to perfection. Nice when it can be authentic too!
RED CHARD RISOTTO
Adapted from a recipe by Sandra Rudloff: Los Altos, California found in Bon Appétit – February 1996
5 1/2 cups homemade turkey stock
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice
1 bunch Swiss chard (about 4 cups of leaves coarsely chopped and then stems diced)
1/2 cup dry white wine
1/2 cup Parmesan cheese, freshly grated
1 tablespoon butter
Bring broth to simmer in medium saucepan. Cover and keep warm.
Remove stems from chard leaves and dice. Coarsely chop chard leaves.
Heat oil in heavy large Dutch oven over medium heat. Add onion and chard stems and sauté until onions are translucent, about 5 minutes.
Add rice and stir for about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
Add hot broth 3/4 cup at a time. Simmer rice and stir constantly until the broth is absorbed. Then add another 3/4 cup of broth and repeat. When the last broth is added, also add the chard leaves. They will cook down very quickly. Simmer until rice is just tender and risotto is creamy. The entire cooking time is about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Add butter and stir. Consider adding more Parmesan cheese. Serves 6.