Chard & scamorza risotto - step-by-step instructions

Green! This risotto is really, really green – pure and verdant and luscious.

It is studded with little morsels of molten, string, gooey scamorza – smoked mozzarella – and the result is a simple revelation, that quite comfortably straddles feelings of health and indulgence.

You will need:

1 saucepan, frying pan or wide casserole

1 wooden spoon

Some water

Warmed plates to serve on

Your pack serves 2 as a main and contains:

1. parcooked vialone nano rice and cooked, chopped chard stalks

2. diced scamorza cheese

2a. (inside pack 2) purée of chard leaves

2b. (inside pack 2) butter & grated Parmesan

Directions

The dish will take about 8-10 minutes to cook

  • Put 300ml water in your pan and bring it to a boil
  • Pack 1: add pack 1 (rice & chard stalks) to the water, stir to incorporate and bring it to a simmer. Season a little (you can add more salt later, and the cheese, when it goes in, is salty). Cook for 5-6 minutes over a medium heat (boiling but not crazily), stirring most of the time.
  • Check for done-ness – the risotto should be pourable, but a little gloopy. If too runny increase the heat to thicken, if thick but the rice is not as cooked as you’d like it, add a little water and cook a little longer.
  • Pack 2a: When the rice is almost cooked to your liking, and most of the liquid absorbed, add packs 2a (chard pureé), and cook, still stirring, until it returns to a boil
  • Pack 2b: When the mixture returns to the boil (i.e. after not very long), add 2b – the butter and parmesan. Taste again for seasoning – there isn’t much to a risotto, and salt must be spot on. Stir until the butter is almost half melted.
  • Pack 2: the risotto is nearly ready. Add pack 2 (the diced scamorza) and stir, over the heat, until it just starts to melt – a few strands will start to form. Turn off the heat, stop stirring, and leave the risotto in the pan for a minute or two for the cheese to melt fully (if you stir too much now it will disperse in the risotto, and we want molten puddles of gooey goodness).
  • Serve on warmed plates. Shake them to level the risotto.

ENJOY! This is a delicate and ethereal dish, and best served with a nutty white wine, or a sensitively oaked one.

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, alliums & SO2