Chard Stuffed With Risotto and Mozzarella
Ready In: 1 hr
Serves: 3-6
Ingredients
- 6 cups vegetable broth, more if needed
- 1 cup arborio rice
- 1 pinch saffron
- 2 lemons, zest of
- 2 tablespoons butter
- 1⁄2 cup parmesan cheese, grated, more for garnish
- salt & freshly ground black pepper
- 6 chard leaves
- 1⁄2 lb mozzarella cheese
- extra virgin olive oil, for drizzling
Directions
- Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of 1 lemon. Add to rice, along with butter, parmesan, zest of one lemon, salt and pepper, to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice.
- Poach chard leaves in about 2 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out hardest part of central stem. Reserve cooking broth.
- Preheat oven to 400 degrees. With wet hands form 6 balls of rice 2-3 inches across. Dig a hole in the ball and insert a piece of mozzarella. Wrap each ball in a chard leaf.
- Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, parmesan and olive oil.
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