We collect cookies to analyze our website traffic and performance; we never collect any personal data. Cookie Policy
Accept
NEW YORK DAWN™NEW YORK DAWN™NEW YORK DAWN™
Notification Show More
Font ResizerAa
  • Home
  • Trending
  • New York
  • World
  • Politics
  • Business
    • Business
    • Economy
    • Real Estate
  • Crypto & NFTs
  • Tech
  • Lifestyle
    • Lifestyle
    • Food
    • Travel
    • Fashion
    • Art
  • Health
  • Sports
  • Entertainment
Reading: A Streamlined Spring Risotto With Chard and Pancetta
Share
Font ResizerAa
NEW YORK DAWN™NEW YORK DAWN™
Search
  • Home
  • Trending
  • New York
  • World
  • Politics
  • Business
    • Business
    • Economy
    • Real Estate
  • Crypto & NFTs
  • Tech
  • Lifestyle
    • Lifestyle
    • Food
    • Travel
    • Fashion
    • Art
  • Health
  • Sports
  • Entertainment
Follow US
NEW YORK DAWN™ > Blog > Food > A Streamlined Spring Risotto With Chard and Pancetta
A Streamlined Spring Risotto With Chard and Pancetta
Food

A Streamlined Spring Risotto With Chard and Pancetta

Last updated: April 22, 2022 1:18 pm
Editorial Board Published April 22, 2022
Share
SHARE
22appetite risotto1 facebookJumbo

The day I found out that I didn’t have to stand over the risotto pot, stirring constantly with one hand as I awkwardly ladled in simmering liquid with the other, was the day the rice dish went into my permanent dinner rotation.

Before that, risotto was for special occasions only, something I’d trot out when I was trying to impress.

With the rumpled pages of my copy of Marcella Hazan’s “Essentials of Classic Italian Cooking” falling open to page 245 — Risotto With Parmesan Cheese — I gave the cooking technique my full attention, heeding the formidable author’s precise instructions.

“You must never stop stirring,” she wrote, explaining that it is through “the gradual administration of small quantities of liquid” and never-ending stirring that the soft starch of the short-grain rice is able to bind with the broth, creating a satiny sauce.

Rice that is not constantly stirred, she admonished, “may turn into a perfectly agreeable dish, but it is not risotto, and will not taste like risotto.” (Emphasis hers.)

Dutifully, I stirred and stirred, losing hours of my life to those needy rice pots.

When I heard there was an entire contingent of risotto rebels who did not abide by constant stirring, I immediately joined their ranks.

An occasional vigorous stir, I learned, works perfectly well. So does cooking rice and broth together in a stovetop or electric pressure cooker. And so does baking it.

Whether you feel comfortable calling the dishes that result from these techniques risotto is up to you and the Marcella in your head. But they are excellent methods, undeniably easier, and I’ve never gone back to page 245.

For this vegetable-rich rendition, I add an entire bunch of chard, both stems and leaves, to the risotto pan. The stems, sliced and sautéed with some shallots, turn sweet and succulent. The chopped leaves are mixed in later, wilting in the broth and speckling the rice with bits of green. If you can get Swiss chard that’s red, it tints everything gorgeously pink, but Swiss or rainbow chard with stalks of any color will work equally well.

I also threw in pancetta for a salty, brawny crunch. But it’s easy to leave out, and, if you weren’t expecting the pork, you’d never miss it. Or you can substitute shiitake or oyster mushrooms, sautéed until crisp.

The possibilities here really are endless. The ingredients in risotto, it turns out, are just as adaptable and forgiving as the cooking method.

Recipe: Risotto With Chard and Pancetta

You Might Also Like

The right way to Roast Pink Peppers at Residence

Chocolate Banana Marble Cake – Good Low cost Eats

40+ Freezer Meal Breakfast Concepts

30+ Egg Free Breakfasts Everybody Will Love

Espresso Syrup Recipes You Can Make at House

TAGGED:Chard (Vegetable)Content Type: ServiceCooking and CookbooksRisottoThe Washington Mail
Share This Article
Facebook Twitter Email Print

Follow US

Find US on Social Medias
FacebookLike
TwitterFollow
YoutubeSubscribe
TelegramFollow
Popular News
Contributor: From the Palisades to Palos Verdes, L.A.’s altered landscapes problem reminiscence itself
Entertainment

Contributor: From the Palisades to Palos Verdes, L.A.’s altered landscapes problem reminiscence itself

Editorial Board March 13, 2025
Unplug to Recharge—Why a Digital Detox is the Final Act of Self-Care
Mayor Adams blames dyslexia for being unable to unlock his telephone for the feds
Senate confirms Dr. Oz to guide Medicare, Medicaid company
Biden to Visit Port of Los Angeles, Casting Inflation as a Global Problem

You Might Also Like

Meal Prepping with Rotisserie Rooster
Food

Meal Prepping with Rotisserie Rooster

May 29, 2025
Selfmade Inexperienced Bean Casserole – Good Low cost Eats
Food

Selfmade Inexperienced Bean Casserole – Good Low cost Eats

May 13, 2025
Finances Grocery Haul – April 25, 2025
Food

Finances Grocery Haul – April 25, 2025

May 3, 2025
Finances Grocery Haul – Might 3, 2025
Food

Finances Grocery Haul – Might 3, 2025

May 3, 2025

Categories

  • Health
  • Sports
  • Politics
  • Entertainment
  • Technology
  • World
  • Art

About US

New York Dawn is a proud and integral publication of the Enspirers News Group, embodying the values of journalistic integrity and excellence.
Company
  • About Us
  • Newsroom Policies & Standards
  • Diversity & Inclusion
  • Careers
  • Media & Community Relations
  • Accessibility Statement
Contact Us
  • Contact Us
  • Contact Customer Care
  • Advertise
  • Licensing & Syndication
  • Request a Correction
  • Contact the Newsroom
  • Send a News Tip
  • Report a Vulnerability
Term of Use
  • Digital Products Terms of Sale
  • Terms of Service
  • Privacy Policy
  • Cookie Settings
  • Submissions & Discussion Policy
  • RSS Terms of Service
  • Ad Choices
© 2024 New York Dawn. All Rights Reserved.
Welcome Back!

Sign in to your account

Lost your password?