Chanterelle Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ounces bacon, diced
• 2 tablespoons olive oil
• minced garlic
• salt and pepper
• red swiss chard
• 2 cups arborio rice (short-grain )
• 1 cup dry wine
• about 6 cups fat-skimmed chicken broth
• 1/4 cup shredded parmesan cheese
• 2 tablespoons butter
• roasted chanterelle mushroom (see notes)

Recipe

• 1 in a 12-inch frying pan with 2-inch-tall sides or a 5-quart pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. transfer to paper towels to drain. discard all but about 1/2 tablespoon bacon fat from pan.
• 2 add 2 tablespoons olive oil to pan over medium-high heat. when hot, add onion, garlic, salt, and pepper.
• 3 reduce heat to medium and stir frequently until onion is very soft and browned, 20 to 25 minutes (if onion starts to scorch, reduce heat further and stir in 2 tablespoons water).
• 4 meanwhile, rinse chard. trim and discard stem ends. thinly slice stems crosswise and coarsely chop leaves. in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
• 5 add chard and cook, stirring occasionally, until stems are tender-crisp to bite, 3 to 4 minutes. drain, place in a large bowl of ice water until cool, and drain again.
• 6 add rice to onions and stir until opaque, about 3 minutes. add wine and stir over medium heat until absorbed, 1 to 2 minutes. add 6 cups broth, a cup at a time, stirring after each addition until almost absorbed, 20 to 25 minutes total (rice should be tender to bite).
• 7 stir in cheese, butter, bacon, chard, and roasted mushrooms. if risotto is thicker than desired, stir in a little more broth. spoon risotto into wide, shallow bowls.
• 8 note:
• 9 begin roasting the mushrooms before you start making the risotto.