Risotto with Pancetta and Chard

This is a fresh and somewhat light risotto. The technique is much easier than you think it'll be.

Serves 3-4

Adapted from the NY Times. The photo is theirs.

Ingredients:

• 4 oz. diced pancetta (or bacon)

• 1 Tbl. olive oil

• 2 Tbl. butter

• 1/2 cup chopped shallot (or red onion)

• 1 bunch Swiss Chard (the kind with the red stem), stems separated from leaves and then stems sliced into thin pieces and chard leaves chopped.

• 3 garlic cloves, grated

• 1-1/2 cup arborio rice

• 3/4 cup white wine

• 1 quart chicken or vegetable broth at room temperature

• 1 tsp. lemon zest

• 1/4 cup grated parmesan cheese plus more for serving

• Salt and pepper

Instructions:

1. Cook the pancetta in a large skillet until the fat is rendered and the pancetta is crispy. Remove it from the pan and drain it on a paper towel lined plate.

2. Add the olive oil and butter to the plan. Once the butter has melted add the shallot and cook until it's translucent and lightly browned, about 5 minutes. Add the chard stem slices (not leaves yet) and garlic to the pan. Cook until the garlic is fragrant, another 2 minutes.

3. Add the rice to the skillet. Cook, stirring frequently, until it smells slightly toasted, about 3-5 minutes.

4. Stir in the wine and cook until it's mostly absorbed. Add the stock 1/2 cup at a time, stirring occasionally and waiting until it's mostly absorbed each time. Cook until the rice is tender but still has a slight bite (about 25 minutes in total).

5. Add the lemon zest and stir until it's well distributed. Then stir in the chopped chard leaves. Stir until the chard is heated through and slightly wilted. Stir in the parmesan and then taste, adding some salt and pepper if you'd like (but remember the pancetta is also salty).

6. Scoop some risotto into bowls and then sprinkled some pancetta on top. Serve with more parmesan on top.