Risotto amb Bidole – Risotto de bledes

• Wash the chard. Cut off the stems and cut them into small pieces. Bring the vegetable stock to the boil and cook the chard stalks in the vegetable stock until they are soft (5 - 10 min). Chop the leaves. Core the pear and cut into small cubes without peeling.
• Chop the onion and fry in olive oil in a heavy-bottomed saucepan. Add the rice. When the rice is really hot, deglaze with the white wine. Stir the rice over medium heat until the wine is absorbed by the rice. Then continue with the vegetable broth. Add two scoops and stir again until they are absorbed. Follow this rhythm for about 20 minutes. Try the rice. It should be soft. If it is not already, add liquid and continue stirring.
• When the rice is still bite, stir the stalks of the chard and the (uncooked) chopped leaves into the risotto. Add the pear cubes. Finally add the butter and the Parmesan. If necessary, a little salt and especially pepper. Stir vigorously once. Let stand with lid for about 5 minutes and then serve with extra cheese

Comentaris

• Since I used red Swiss chard, the risotto has turned an appetizing pink color. Cooking the stalks in the vegetable broth creates an intense aroma of chard - together with the pear, a firework of aromas is created. There was also Luganega al finicchietto, which was still in the freezer.