Swiss Chard And Shiitake Mushroom Risotto
Swiss Chard And Shiitake Mushroom Risotto
True, anything with a cup of grated Grana Padano is going to taste good. But, to me, at least, that's a great excuse to indulge in some risotto, and this risotto does indeed have a cup of grated Grana in it. That's not all that's in it, though — delicate shiitake mushrooms and wilted Swiss chard are in the mix as well, and a topping of crisp-tender chopped chard stems lend a little crunch and a ton of visual appeal. After all, you eat with your eyes, too.
Click here to see Swiss Chard: Not Just for Sides.
Servings
6
Ingredients
- 2 quarts vegetable stock
- 2 1/2 tablespoon unsalted butter
- 1 shallot, minced
- 5 cloves garlic, chopped finely
- 1 pound arborio rice
- 1 cup white wine
- 3 1/2 ounce shiitake mushrooms
- 1 cup grated grana padano
- 1 bunch swiss chard
- 1/2 cup finely chopped parsley, for garnish
- extra-virgin olive oil, for serving (optional)
Directions
- Bring the vegetable stock to a simmer in a medium-sized pot. Meanwhile, melt 1 tablespoon of the butter in a large pot over low heat and add the shallot and garlic. Cook until golden brown, about 6-7 minutes.
- Add the rice and cook until slightly colored, about 5 minutes. Increase the heat to medium and add the wine. Stir until just absorbed. Add the mushrooms and begin adding the vegetable broth ½ cup at a time, stirring until just absorbed before adding the next ½ cup. Season with salt and pepper, to taste, as you add the broth. Continue until the rice is just cooked, about 18 minutes, and add a final ½ cup broth before removing from the heat. (You may not need all of the vegetable broth.) Add the cheese.
- Remove the ribs from the chard and chop them finely. Cut the leaves into ribbons and heat the 1 tablespoon of the butter in a sauté pan over medium heat. Add the leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper, to taste. Mix the leaves into the risotto.
- Melt the remaining butter in the same sauté pan over medium heat and add the stems. Cook until crisp tender, about 3-4 minutes. Season with salt and pepper, to taste, and transfer to a bowl.
- To serve, divide the risotto among bowls and top with the chard stems and extra-virgin olive oil, if using.