Risotto With Chard and Pancetta

Step 1

Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.

Step 2

Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.

Step 3

Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.

Step 4

Stir in wine and cook until it’s absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.

Step 5

Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.

Step 6

Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you’d like. Serve with lemon wedges on the side for squeezing.