Ingredients
1 qt. chicken (or vegetable) stock, homemade or store bought
4 tbsp. extra-virgin olive oil, divided
1 small yellow onion, finely chopped
1 1/2 c. arborio rice
1/2 c. dry white wine
1 bunch rainbow Swiss chard
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
8 oz. mixed wild mushrooms, sliced
1 tbsp. thyme leaves
1/2 c. freshly grated Parmesan, plus more for serving
Preparation
Step 1In a medium saucepan, bring stock to a simmer.Step 2In a large deep-sided skillet over medium-high heat, heat 2 tablespoons olive oil. Add onion and cook until beginning to soften, 5 minutes, then add rice and cook for an additional 1 to 2 minutes or until there is a white spot in center of each piece of rice. Add white wine and simmer until evaporated, about 3 minutes.Step 3Reduce heat to medium. Add stock a half cup at a time, simmering and allowing it to absorb between additions, stirring occasionally. Keep adding in stock until it is nearly all absorbed (this should take about 17 minutes).Step 4Meanwhile, chop Swiss chard leaves into bite-size pieces and dice the stems; place in separate bowls. In a separate skillet over medium-high heat, heat 1 tablespoon olive oil and cook stems for 3 minutes or until beginning to soften. Add leaves and cook until wilted, 3 more minutes. Season with salt and pepper; move to a bowl and wipe out skillet.Step 5In same skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add garlic and cook until fragrant, 1 minute, then add in mushrooms and cook until softened and golden brown, 6 to 7 minutes, stirring occasionally. Stir in thyme and season with salt and pepper.Step 6Once rice has absorbed nearly all the liquid — the texture should be tender but still slightly chewy — stir in mushrooms and Swiss chard. Stir in Parmesan and season with salt and pepper. Serve in bowls with additional grated Parmesan.
