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Risotto with Red Chard



From the book: Under the Tuscan Sun by Frances Mayes


Serves 6.



A bunch of Red Chard

1 medium onion

1 tablespoon of oil

2 cups Arborio Rice

5 1/2 cups stock

1/2 cup white wine

Grated Parmiguano


Chop, then saute, 1 medium onion in 1 tablespoon of oil for about 2 minutes.  Add 2 cups of Arborio rice and cook for a couple of minutes.  Meanwhile, in another pot, heat 5 1/2 cups of seasoned stock (beef, chicken or vegetable) and 1/2 cup of white whine to a boil and reduce heat to a simmer.  Ladle the stock and wine gradually in to the rice, stirring each ladle into the rice until it is absorbed before adding more.  Keep broth and stock mixture and the rice at a simmer.  Stir and stir until rice is done.  It should be al dente and rather soupy.  Add 1/2 cup of grated parmigiano.  Thoroughly wash a bunch of chard, preferably red.  Chop in shreds and quickly saute in a little olive oil and minced garlic.  Srit into risotto.  Serve and pass a bowl of grated parmigiano. 

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