Equipment
Ingredients
Broth and Base
- 1000 ml vegetable stock, hot
- 30 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
Rice and Wine
- 300 g arborio rice
- 120 ml dry white wine
Swiss Chard
- 300 g swiss chard, stems finely diced, leaves roughly chopped
Finishing
- 30 g unsalted butter, cubed and chilled
- 60 g vegetarian parmesan-style cheese, finely grated
- kosher salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 515 kcal
- Protein
- 14 g
- Carbohydrates
- 70 g
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 1390 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 26 mg
- Potassium
- 550 mg
- Calcium
- 252 mg
- Iron
- 2.7 mg
- Magnesium
- 92 mg
- Phosphorus
- 232 mg
- Zinc
- 1.6 mg
- Vitamin A
- 312 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 628 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.18 mg
- Niacin
- 1.6 mg
- Folate
- 24 mcg
- Water
- 146 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pour the vegetable stock into a medium saucepan and bring it to a gentle simmer over medium-low heat, maintaining a temperature around 90C or 195F. Keep it hot throughout the cooking process.
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and finely diced Swiss chard stems. Cook until the vegetables are softened and translucent, about 5 to 7 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to let it brown.
Stir in the Arborio rice, coating it thoroughly in the oil and vegetable mixture. Toast the rice for 2 to 3 minutes until the edges of the grains become translucent but the centers remain opaque.
Pour in the dry white wine to deglaze the pot. Stir constantly and cook until the liquid has almost entirely evaporated.
Begin adding the hot vegetable stock one ladleful at a time. Stir frequently, allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15 minutes.
Fold in the roughly chopped Swiss chard leaves. Continue adding stock one ladle at a time and stirring for another 3 to 5 minutes, until the rice is tender but still retains a slight bite in the center, and the leaves are fully wilted.
Remove the pot from the heat. Vigorously stir in the cold cubed butter and grated parmesan cheese. This technique, called mantecatura, emulsifies the fats with the residual starch to create a rich, creamy sauce.
Taste the risotto and season with salt and freshly ground black pepper as needed. Cover the pot and let the risotto rest for 2 minutes before serving.
Chef's Notes
- Always keep your stock hot. Adding cold liquid to the pan shocks the rice, causing the starch casing to seize up and preventing the creamy texture from developing.
- The separation of Swiss chard stems and leaves is crucial. The stems act almost like celery in a mirepoix, building a deep flavor base, while the delicate leaves finish the dish with vibrant color and freshness.
- Traditional parmesan cheese contains animal rennet. To keep this dish strictly vegetarian, check the label to ensure you are using a vegetarian-friendly hard cheese alternative.
- Do not wash Arborio rice before cooking. The powdery starch coating on the exterior of the grains is exactly what thickens the cooking liquid into a lush, velvety sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or vegetable stock to loosen the consistency.
Troubleshooting
Risotto is mushy or gluey
Cause: The rice was overcooked, stirred too aggressively, or washed before cooking
Fix: Cannot be fixed as a classic risotto, but can be chilled, shaped into balls, and fried as arancini.
Prevention: Never rinse risotto rice. Cook only until the grains are al dente, stopping immediately once they are tender but retain a firm center.
Swiss chard stems remain tough
Cause: Stems were chopped too thick or not sweated long enough with the onions
Fix: Add an extra ladle of stock, cover, and cook for 2 more minutes, though this risks overcooking the rice.
Prevention: Dice the stems finely and ensure they are fully softened in the initial saute phase before adding rice.
Risotto lacks creaminess
Cause: Stock was added all at once, or the dish was not emulsified properly off the heat
Fix: Vigorously stir in a splash of hot water and an extra knob of cold butter.
Prevention: Add stock slowly to allow starch extraction, and stir vigorously when adding the butter and cheese.
Cultural Context
Risotto is a hallmark of northern Italian cooking, particularly in the Po Valley where rice cultivation thrives. The concept of folding seasonal greens like Swiss chard into the grain reflects the rustic, ingredient-driven philosophy of Italian cuisine, transforming humble staples into a sophisticated, nutrient-dense dish.
