From the Chronicle Kitchen
Cooking for Two
Risotto with Leeks, Chard, Prosciutto, and Mascarpone
Fresh, salty, creamy, rich; what else is there to say? Pair this luscious risotto with a crisp endive salad tossed in a light lemony vinaigrette, and you’re in for a real treat.
4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed)
3 cups low-salt chicken broth (you may not use all of it)
3 tablespoons butter
1 tablespoon olive oil
Large pinch of sea salt
3/4 cup thinly sliced leek (white and pale green parts only)
1 cup Arborio rice
1/4 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
1 1/2 tablespoons mascarpone cheese
1 tablespoon chopped fresh Italian parsley
Cook Swiss chard in a pot of boiling salted water until crisp-tender, about a minute. Drain in a colander, then push the water out with the back of a wooden spoon until dry.
Bring the broth to a boil in a medium saucepan. Reduce heat to very low; cover and keep warm.
Meanwhile, melt the butter with the oil in large heavy saucepan over medium heat. Add the leek and sauté until tender, about 5 minutes. Add the rice and stir 2 minutes. Add the wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup of the hot chicken broth. Reduce heat and simmer on medium-low heat until absorbed, stirring frequently. Add 1/4 cup of broth at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 28 to 30 minutes.
Add the chard and stir until heated through, about 2 minutes. Remove from heat. Stir in the prosciutto, mascarpone, and parsley. Season with salt and pepper to taste and serve.
Purchase Cooking for Two.
Click here for more great recipes.
Senior Marketing Manager
Vegetarian Cookbooks for a Meat-Free ThanksgivingNovember 21st, 2014
Silky Pumpkin Soup for Cozy Autumn NightsNovember 14th, 2014
A Soul-Warming Visit to Brown Sugar KitchenNovember 7th, 2014
How to Taste Chocolate Like a ProOctober 31st, 2014
Pig, Delicious Pig: Pork Tacos for the Big GameOctober 24th, 2014