1 qt. chicken stock (you can sub veggie stock)
2 tablespoon olive oil
1 white or yellow onion, minced
2 cloves garlic, minced
1 cup arborio rice
½ cup dry white wine
1 bunch Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
¼ cup gouda, cubed
½ cup coarsely grated Parmesan
1 pastured egg yolk
Note: Grate the Parmesan on the large holes of a box grater - it tastes better that way.
- Heat the stock in a 2qt sauce pot until it begins to simmer, then decrease heat and keep hot throughout the risotto making process. I always add the rind of my parmesan hunk to the summering pot for extra flavor.
- Heat the oil in a 3 qt sauté pan or dutch oven, add the onion and garlic and sauté over medium heat until the onion softens.
- Stir in the rice, and mix well. Let the rice toast slightly in the oil until it loses some of its opacity,
- Add the wine. Stir regularly until the wine has almost evaporated.
- Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
- Add more stock, a cup at a time, until the rice is almost tender.
- Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm (like al dente pasta).
- Stir in the cheeses and stir until melted.
- Salt and pepper to taste.
- Stir in the pastured egg yolk just before serving, incorporating evenly.
- Serve immediately along side extra grated Parmesan.