Risotto With Swiss Chard Recipes

Steps:

• Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
• Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
• Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
• Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
• Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
• Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.

Steps:

• Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.
• Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

Steps:

• In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
• Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
• Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
• In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
• Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
• Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.

Steps:

• Bring broth 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 and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
• Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
• Serve immediately.