Baked Risotto with Asparagus and Swiss Chard

Serves 6

2 tablespoons olive oil
1 medium onion, minced
kosher salt
1 cup Arborio rice
2 cups vegetable or chicken stock
1/4 cup dry white wine
4 cups loosely packed chopped fresh chard leaves
chard stems from chard leaves, diced
1 pound young asparagus spears, trimmed and cut into diagonal slices
1/4 teaspoon fresh grated nutmeg
1 teaspoon kosher salt
1 cup grated Parmigiano-Reggiano cheese

Preheat the wood-fired oven to about 400-450 degrees.

On stovetop, in a Dutch oven or saucier, heat the olive oil over medium heat. Add the onion and a pinch of salt. Cook until the onion is soft and translucent. Add the rice, stirring to coat with the oil. Add the stock, wine, chard leaves and stems, asparagus, nutmeg ,teaspoon of salt and bring to a simmer. Stir in half of the cheese.

Transfer to a buttered heat-resistant terracotta casserole and smooth out the top. Sprinkle with the rest of the cheese and cover with foil.

Place the baking dish on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, 20 minutes or so. The rice should be moist but not soupy. Remove the foil cover for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.

Serve immediately.

Mary Karlin © 2007

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