RISOTTO WITH CHARD AND PANCETTA
Makes: 4 to 6 servings Total time: 50 minutes 4 ounces pancetta or unsmoked bacon, diced 1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
½ cup chopped shallots or red onion
1 (8-ounce) bunch Swiss chard, preferably red
Swiss chard, stems thinly sliced and leaves coarsely chopped
3 garlic cloves, finely grated or minced
1 ½ cups Carnaroli, Vialone Nano or Arborio rice 1 teaspoon fine sea or table salt, plus more to taste
¾ cup dry white wine
1 quart chicken or vegetable broth, at room temperature (cold broth slows down the cooking)
1 teaspoon finely grated lemon zest (save lemon, cut into wedges, for serving)
¼ cup grated Parmesan, plus more for serving
1. 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.
2. 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.
3. Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
4. Stir in wine and cook until it’s absorbed, about 3 minutes. Add stock, about
½ cup at a time, stirring occasionally, until rice is cooked through but still has a slight bite, 20 to 27 minutes.
5. 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.
6. Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if desired. Serve with lemon wedges on the side for squeezing.