Risotto With Chard and Pancetta
Published April 27, 2022

- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces pancetta or unsmoked bacon, diced
- 1tablespoon extra-virgin olive oil
- 2tablespoons unsalted butter
- ½cup chopped shallots or red onion
- 1(8-ounce) bunch Swiss chard, preferably red Swiss chard, stems thinly sliced and leaves coarsely chopped
- 3garlic cloves, finely grated or minced
- 1½cups Carnaroli, Vialone Nano or arborio rice
- 1teaspoon fine sea or table salt, plus more to taste
- ¾cup dry white wine
- 1quart chicken or vegetable broth, at room temperature (cold broth slows down the cooking)
- 1teaspoon finely grated lemon zest (save lemon, cut into wedges, for serving)
- ¼cup grated Parmesan, plus more for serving
Preparation
- Step 1
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.
- Step 2
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 and garlic, and cook until fragrant and golden, 2 minutes.
- Step 3
Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
- Step 4
Stir in wine and cook until it’s absorbed, about 3 minutes. Add stock, about ½ cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
- Step 5
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; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
- Step 6
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 for squeezing.
Private Notes
Comments
Now that we are empty nesters, we have risotto on Friday nights. Just like we did in our pre-kid days. I do most of the prep and my husband does the stirring. We drink wine and we talk. It makes for a lovely evening.
From article: I also threw in pancetta for a salty, brawny crunch. But it’s easy to leave out, and, if you weren’t expecting the pork, you’d never miss it. Or you can substitute shiitake or oyster mushrooms, sautéed until crisp.
The suggested cooking times strike me as too loose. Unless you enjoy pancetta as pellets, cook them very gently for at least 8 minutes. Shallots on medium low soften in fewer than 3 minutes, as will chard stems and garlic. Rice will toast in under 3 minutes. Stock should be simmering - not room temperature - for quicker absorption. Go slow and easy with additional stock. Let risotto rest a few minutes. As Marcella taught, you don't whip up a risotto, you let it emerge.
A home run again by Melissa, thank you! The lemon zest provides a welcomed brightness!
Mid March is chard season, and I have lots. Used orzo instead of risotto, followed the recipe, and it came out great.
I never know the best way to use a bunch of chard. This is it.