It’s Grant again sharing one of my favorite recipes to serve at dinner parties. I used to be afraid of making risotto, thinking that it was really complicated. It is actually really simple to make. Rice, broth and touch of butter come together to create a hearty dish that’s satisfying and delicious. Once you have the basic recipe down, you will start dreaming up new combinations to try. I love checking out what is fresh at the farmers markets and coming up with my combos that way.
For this we chose chard and fresh wild mushrooms. I cooked these down first and then put them on side and incorporated them into the risotto when it was all cooked.
Risotto with Chard and Wild Mushrooms
6 cups of broth (you can use chicken or veggie- I prefer to the low-sodium versions)
½ stick of unsalted butter
1 large shallot, diced small
Salt and pepper
1 cup of Arborio rice
½ cup of dry white wine
2 tablespoons grated Parmesan
1. In a medium saucepan, bring broth to a simmer: reduce heat and keep warm. In a heavy- bottomed skillet or pot (like a Le Creuset), heat ½ of the butter over medium heat. Add in the shallot, season with some salt and pepper. Cook for around 3-4 minutes (until the shallot is soft). Add in the rice and keep stirring, coating each grain for about a minute.
2. Add in wine to de-glaze the bottom of the pot for around 2 minutes. The starch from the rice starts to stick to the bottom a bit- this is where the wine magically lifts it up and stops it from sticking. Ladle in about 1 cup of broth, stirring continually until the broth is absorbed (around 4 minutes). Repeat this step until all of the liquid is slowly added in- around 20 minutes.
3. Remove from heat and stir in the rest of the butter and Parmesan. This is when you can add in the veggies. Season with salt and pepper. Add more cheese on top!
Recipe by Grant Gibson | Photography by Caitlin Flemming