Summary

Ingredients

• 250 g short rain rice
• 50 g porcini mushrooms, dried
• 150 g pine nuts
• 250 g Swiss chard
• 2 onion (s), finely diced
• 250 ml white wine
• 250 ml water
• Parmesan, grated
• salt and pepper
• butter

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Instructions

1. Sauté the raw rice with the onions in the hot butter and stir until each grain of rice is surrounded by a layer of butter.
2. Soak the dried porcini mushrooms in white wine and water for half an hour, then pour the liquid through a cloth, cut the mushrooms into strips and add to the fried rice. Briefly deglaze with the mushroom water, simmer slowly for ten minutes with the pot closed.
3. Clean and wash the chard, cut into strips and add to the rice, let it steep for another ten minutes and season with salt and pepper and the parmesan. Roast the pine nuts with a little butter until golden brown and pour over the finished risotto.