Chard, Walnut And Gorgonzola Risotto

by admin on May 2, 2008 · 4 comments

While I was scanning my cookbooks last night, trying to decide what to make for dinner, I came across one of the first cookbooks I ever owned: Risotto, from the Williams-Sonoma Pasta Collection. I opened the cover and saw by the inscription that it was a birthday present to me from my mom and stepdad, way back in 1996.

After flipping through it for a few minutes (and remembering a couple of fun cooking-risotto-for-a-date experiences), I settled on a recipe and got started:

First I put a handful of walnuts in a dry skillet over medium heat. I toasted them, tossing every now and then, until they smelled nutty, about 5 minutes.

Meanwhile, I rinsed and dried a bunch of chard, and cut off its stems. I set the stems aside to toss into a soup or stir-fry later.

I rolled up the chard’s leaves, and sliced them into thin ribbons.

When the walnuts were toasted, I took the pan off the heat and broke the walnuts into smaller pieces with a mallet.

I cut a big hunk of gorgonzola into cubes,

and crumbled the cubes into smaller pieces with my fingers.

Then I diced half a yellow onion.

Now that I had everything prepped, I turned to cook the risotto.

I brought 6 cups of vegetable broth to a simmer over medium heat, then reduced the heat to low so the broth would stay hot. I heated 2 tablespoons olive oil in a large skillet over medium-high heat, added the onions and a light sprinkling of salt, and cooked them until they were soft, 5-7 minutes.

I added 1 1/2 cups Arbrorio rice to the onions,

and cooked, stirring occasionally, until I could see a little white spot in the center of the grains, about 2 minutes.

I added 1/2 cup of dry white wine, and stirred until almost all the wine was gone.

Then I started adding the simmering broth one large ladleful at a time, stirring every now and then. Once a ladleful of the broth was absorbed by the rice, I’d add another ladleful. I kept doing this until the rice began to turn soft, about 10 minutes.

I stirred in the chard,

and continued cooking, stirring, and adding ladlefuls of broth until the rice was tender, another 10 minutes.

To finish it off, I stirred in the gorgonzola and walnuts. After another minute or so, the gorgonzola just started to melt.

I added a little more salt and pepper to taste, then poured the finished risotto into a serving dish. It was delicious—an earthy, filling, elegant, comforting dinner.

Recipe: Risotto With Chard, Gorgonzola And Walnuts (Cookthink)
Reference: Which rices can I use for risotto?
Reference: What is an Omega-3 fatty acid?

{ 3 comments… read them below or add one }

Amy May 4, 2008 at 10:32 am

This post brought back memories — that Risotto cookbook was one of my first, too! I used to make the broccoli & parmesan risotto a *lot.* Love all three of these ingredients; this looks delicious. :)

Jenn May 7, 2008 at 8:31 pm

Mmmmmmm! I made this risotto tonight, and it was WONDERFUL! I’m always looking for ways to slip hearty greens into meals, as my husband claims that he doesn’t like them, but he gobbled this one right up! Oh, and I added some sliced mushrooms sauteed with garlic and thyme. Thanks for the idea!

Muneeba March 3, 2009 at 3:24 pm

Going out to buy the risotto and swiss chard today. What a great way to use up the gorgonzola I have in my fridge. HAVE to make this!! Thks so much for sharing!

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