San Diego Union-Tribune

Risotto With Chard and Pancetta

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This satiny risotto uses an entire bunch of chard, both stems and leaves. Pancetta, crisped up in the pan, adds a savory crunch that contrasts with the sweetness of the shallots or onion. A squeeze of fresh lemon juice right at the end brightens everything up. Makes 4 to 6 servings 4 ounces pancetta or unsmoked bacon, diced 1 tablespoon extra-virgin olive oil 2 tablespoon­s unsalted butter 1⁄2 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 11⁄2 cups Carnaroli, Vialone Nano or Arborio rice

1 teaspoon fine sea or table salt, plus more to taste

3⁄4 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)

1⁄ cup grated Parmesan,

4

plus more for serving

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 (leaves will be added later) 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 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). 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.

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