Thursday, January 11, 2007

The Raven's Kitchen: Red Chard Risotto

By contributing writer the raven is dead

Here's a recipe that I adapted last night from an Epicurious listing, using mostly ingredients from Trader Joe's - total shopping budget: $15. This feeds at least five people if paired with a simple salad and baguette.

Bella Red Chard Risotto
5 cups vegetable or chicken stock
1.5 cups arborio rice
1/2 cup dry white wine (I used shitty Charles Shaw, but something better would be way more fun)
2-3 tablespoons olive oil
2 big handfuls sliced cremini mushrooms
1 white or yellow onion, diced
2 cloves garlic, chopped
1 large shallot, sliced
1 bunch red chard, ribs removed and roughly chopped
1/2 cup grated good Pecorino Romano cheese

Heat stock to a simmer and cover, keeping a low flame.

Meanwhile, saute onions, garlic, shallots, and mushrooms in olive oil on medium heat until the onions are translucent (about 5 minutes). Add rice and chard and saute, stirring often, until chard is slightly wilted and rice becomes translucent on the edges. Add wine and stir constantly until all liquid is absorbed. Grab a ladle and add three or four ladle-fuls of stock to the rice mixture (just enough to cover it completely). Stir to incorporate the stock. Simmer on medium, stirring every minute or two, until all of the liquid is absorbed (about 10 minutes). Add another 1/3 of the stock and repeat until all of the liquid is absorbed. Finally, add the last of the stock and, stirring constantly, cook until all liquid has been absorbed and the rice is tender.

Turn off the heat and stir in the cheese, mixing thoroughly. Add salt and pepper to taste.

1 comment:

ryanthegirl said...

Mmmmmm. Wonderful stand alone. Would also be delicious as a side served with steak and that salad you mentioned...for all the meat lovers out there!