A mellow, yet full-flavored risotto that’s perfect for fall’s first cool nights.
1 tbsp [15 ml] butter
1 tbsp [15 ml] olive oil
1 French shallot, finely chopped
1 stick celery, finely chopped
2 Italian sausages, casings removed
5 oz [142 g] risotto rice (about ¾ cup [180 ml])
½ cup [125 ml] white wine
2½ cup [625 ml] chicken broth
4 oz [114 g] Swiss chard or rainbow chard leaves (about 5 to 6 leaves), tough bottom stems removed, leaves cut into ¾-inch pieces
2 oz [57 g] grated parmigiano-reggiano cheese
¼ cup [60 ml] chopped fresh basil leaves
1 tbsp [15 ml] butter (extra)
Extra-virgin olive oil, sea salt and freshly
Ground black pepper to taste
Heat chicken broth in a small saucepan and keep warm on low heat.
In a large pan or a shallow Dutch oven, melt 1 tbsp [15 ml] butter over medium heat. Add onion and celery, and sauté until onion is translucent, about 5 minutes. Add sausage, sauté until brown, breaking up with a wooden spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed, scraping up the browned bits from the bottom of the pan while stirring. Add 1 ladleful broth. Stir until broth is almost absorbed. Continue adding broth, one ladleful at a time, allowing broth to be absorbed before adding more. Mix in chard after 10 minutes. Cook until rice is tender and mixture is creamy, about 25 minutes total. Mix in half of the cheese, basil, extra butter, and a lug of extra-virgin olive oil. Taste and adjust seasoning if needed.
Serve risotto in warm bowls, sprinkled with additional parmigiano-reggiano and freshly ground black pepper.
Recipe Credit: Inspired by Clifford A. Wright, Bon Appetit Magazine