Creamy rice with sautéed chard, rosemary pear and soft taleggio with toasted walnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Remove and set aside.

2. 2

   Wash the Swiss chard. Separate the stems from the leaves; finely chop the stems and cut the leaves into medium strips. Keep the vegetable stock hot over very low heat in a separate saucepan.

3. 3

   In a wide skillet or shallow pot, heat 1 tablespoon of olive oil with 10 g of butter over medium heat. Add the diced pear, half of the rosemary, and a pinch of salt. Cook for 3 to 4 minutes until lightly golden but still holding its shape. Remove and reserve.

4. 4

   In the same pot, add the remaining tablespoon of olive oil. Add the onion and chard stems with a pinch of salt and cook for 5 minutes over medium heat until softened. Add the garlic and cook 1 minute more.

5. 5

   Add the Arborio rice and toast it for 2 minutes, stirring, until the grains look glossy around the edges. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol evaporates.

6. 6

   Begin adding the hot vegetable stock little by little, about one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Repeat for 16 to 18 minutes.

7. 7

   When the rice has cooked for about 10 minutes, add the chard leaves, the remaining rosemary, and the black pepper. Continue adding stock and stirring until the rice is tender but still slightly firm in the center and has a creamy, flowing texture.

8. 8

   Turn off the heat. Add the taleggio cheese, the remaining 15 g butter, and the lemon zest. Stir vigorously for 1 minute to emulsify and create a creamy finish.

9. 9

   Fold in the reserved pear gently so it does not break apart. Taste and adjust the salt if needed.

10. 10

    Serve immediately and finish each plate with the toasted walnuts on top and a little extra black pepper if desired.