Risotto with chard and pine nuts à la Gabi

Ingredients for 4 servings:

• 250 g short grain rice
• 50 g porcini mushrooms, dried
• 150 g pine nuts
• 250 g chard
• 2 onions, finely diced
• 250 ml white wine
• 250 ml water
• e.g. Parmesan, grated
• e.g. salt and pepper
• butter

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Sauté the raw rice and onions in the hot butter, stirring until each grain of rice is coated in a layer of butter. Soak the dried porcini mushrooms in white wine and water for half an hour, then strain the liquid through a cheesecloth, slice the mushrooms, and add them to the fried rice. Briefly deglaze with the mushroom liquid and simmer gently for ten minutes with the lid on. Trim and wash the chard, slice it, and add it to the rice. Let it simmer for another ten minutes, then season with salt, pepper, and Parmesan cheese. Toast the pine nuts in a little butter until golden brown and sprinkle over the finished risotto.