- 150g risotto rice (arborio, cannaroli, vialone)
- 1 small onion (cut into small dices)
- 120g chard (cut into stripes)
- one or two tomatoes (cut in small dices)
- vegetable broth
- grated cheese (italian like parmesan, pecorino, etc.)
- butter (I use salted about 1 table spoon)
- olive oil (1 to 2 tablespoons)
- a glass of wine (white, optional)
- salt, pepper, nutmeg, 1 tsp dried herbes de Provence (or fresh herbs)
- Heat the olive oil in a casserole.
- Add onion, chard and rice. Stir until rice becomes translucent.
- If you’re opting for the glass of wine, add it when the rice is translucent. Stir until wine has evaporated.
- Add hot broth (a third) and continue stirring. When the liquid is nearly sucked up by the rice add the second third of the broth and continue stirring.
- Season with pepper and fresh ground nutmeg. Add the dried herbes de Provence and the diced tomato(es).
- Repeat step 4 using a bit less than the resting third.
- Verify if the rice is ready (no longer hard but you should still have something to bite)
- Verify seasoning. If you opt for fresh herbs add them now (parsley or basil, thyme)
- Stir in the butter
- Stir in the cheese (I’m not allowed to use all Milady prefers some grated cheese added onto her plate)
- Serve hot and enjoy
This is not the ultimate recipe this is MY recipe
Risotto is my go to plate whenever milady or me are in need of something good. It’s so versatile you could make a risotto with whatever you like: mushrooms (fresh or dried) whatever leafy vegetable you have. Just herbs. If you happen to (still) eat meat of fish no problem. Snail risotto is just awesome.
Instead of wine you could try every alcohol you have (Pastis is interesting) or just don’t use the alcohol at all.
If you like it: Spread the word. If you happen to not like it, just tell me.