From the Executive Kitchen of Salad Savoy Corp. and Tony Merola, Executive Chef
Dry white wine
5 cups homemade or canned chicken broth
2-1/2 tablespoons olive oil
1 medium-sized sweet onion, chopped
1-1/2 cups Arborio or white rice
1 bunch Bright Lights coarsely chopped Swiss Chard leaves
1/2 cup freshly grated Parmesan cheese, plus extra for topping
Salt to taste
Freshly ground pepper to taste
- In a medium saucepan, bring broth to a simmer; cover and keep warm.
- In a heavy large Dutch oven, heat oil over medium heat. Add onion, and sauté until translucent, about 5 minutes. Add rice and chard; stir until chard begins to wilt, about 3 minutes. Add a splash of wine, and simmer until absorbed, about 2 minutes, stirring occasionally. Add 4-1/2 cups hot broth.
- Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4-cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium serving bowl. Serve, passing additional Parmesan cheese for topping.