Risotto with Swiss Chard, Brie Cheese and Smoked Salt
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, Swiss chard, Brie cheese and smoked sea salt
Risotto with Swiss Chard, Brie Cheese and Smoked Salt
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, Swiss chard, Brie cheese and smoked sea salt
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, potatoes, onions, celery and. Sautee one large onion and Swiss chard with some extra virgin olive oil.
Step 2
Saute one chopped shallot (high heat) with extra virgin olive oil, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Pinot Grigio works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add your sauteed Swiss chard.
Step 3
Turn off the heat and add Brie cheese, stir then cover for 3-5 minutes. This procedure is called “mantecatura”. Serve with some smoked salt on top to garnish!
ENJOY!
Ingredients:
(for 4 people)
½ lb Carnaroli rice
½ lb Swiss Chard
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks, 3 lemons)
8 oz Brie
1 large onion
Salt, pepper, olive oil
Suggested products for this recipe
Considered the "king of rice" for its qualities. It is ideal for risottos where grains need to be separated and rice salads. Cooking time: approximately 17 minutes.
By Anfosso
Since 1945, Anfosso has been producing extra virgin olive oil following the West Ligurian tradition. Liguria is one of Italy's smallest regions, located in the north west, it appears as a natural amphitheatre enclosed between the sea and the mountains with only a few acres of flat land opening out onto the coastal belt. Most Ligurian farmers have had to carve out terraces, held up by stone walls to be able to cultivate the land. This is why agricultural production is small but its quality and variety is often quite extraordinary.