Risotto is one of my all-time favorite comfort foods. After getting a beautiful bunch of Swiss red chard in my latest CSA bag, I thought this would be such a tasty dish to take for lunch at work. The main thing to remember when making any risotto is to stir frequently to ensure a creamy texture. I added a large clove of minced garlic (about 1 teaspoon) for more flavor in this dish, as well as a drizzle of white truffle oil as a bold finishing touch. So yummy!
Adapted from: Red Chard Risotto, Bon Appétit
5 cups canned low-salt chicken stock
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 ½ cups Arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped red Swiss chard leaves (about 1 bunch)
½ cup dry white wine
½ cup freshly grated Parmesan cheese
Additional grated Parmesan cheese
White truffle oil, for drizzling
Bring stock to simmer in medium saucepan. Cover and keep warm.
Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice, Swiss chard, and garlic; stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 2 ladlefuls of hot stock. Simmer until rice is just tender and risotto is creamy, stirring frequently. Continue adding remaining stock, 1 to 2 ladlefuls at a time while stirring, until stock is absorbed, about 20 minutes. Mix in ½ cup Parmesan cheese; season to taste with salt and pepper.
Transfer risotto to medium bowl. Serve with a drizzle of white truffle oil and an additional sprinkle of Parmesan.