Enhanced Swiss Chard and Mushroom Risotto

Ingredients

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Mushrooms

2 cups, sliced (preferably cremini or shiitake)

Swiss chard

4 cups, chopped (stems removed)

Arborio rice

1 1/2 cups

White wine

1/2 cup

Vegetable broth

4 cups, warmed

Parmesan cheese

1 cup, grated (plus extra for serving)

Salt

to taste

Freshly ground black pepper

to taste

Instructions

1. In a large heavy-bottomed pot, heat the olive oil and unsalted butter over medium heat until melted and shimmering.
2. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and chopped Swiss chard, cooking until the mushrooms are browned and the chard is wilted, around 5 minutes.
4. Add the Arborio rice to the pot, stirring to coat the grains in the oil and butter mixture. Allow the rice to toast slightly for about 2 minutes, enhancing its nutty flavors.
5. Pour in the white wine, stirring continuously until the wine is fully absorbed by the rice, which will take about 2-3 minutes.
6. Gradually add the warmed vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
7. Once the rice is cooked to your liking, stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.