Chard Stuffed With Risotto And Mozzarella Recipes

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CHARD STUFFED WITH RISOTTO AND MOZZARELLA



Chard Stuffed With Risotto and Mozzarella image

Vegetarian and French, practically a contradiction in terms! Well, I actually discovered, when I opened the newspaper to the food section this morning, that there actually are recipes like that out there! This is a recipe from La Zucca Magica in Nice, France. Brought to us by Mark Bittman, the minimalist. When I make this I will make lower fat substitutions, but I've printed it as published.

Provided by Kumquat the Cats fr

Categories     Rice

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 623.6, Fat 29.9, SaturatedFat 17.8, Cholesterol 94.7, Sodium 988.6, Carbohydrate 58.7, Fiber 3.4, Sugar 2, Protein 29.3

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO



Risotto Croquettes with Mozzarella and Prosciutto image

Categories     Rice     Appetizer     Fry     Mozzarella     White Wine     Prosciutto     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 tablespoon unsalted butter
1/2 medium onion, chopped
1 1/4 cups (8 to 9 ounces) arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan
2 large eggs
All purpose flour
2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
2/3 cup finely diced whole-milk mozzarella cheese
1/3 cup finely chopped prosciutto
Vegetable oil (for deep-frying)

Steps:

  • Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
  • Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
  • Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

STUFFED SWISS CHARD



Stuffed Swiss Chard image

Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 13

3 large bunches Swiss chard
Coarse salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
6 medium scallions, white and pale-green parts only, thinly sliced crosswise
Freshly ground pepper
6 tablespoons pine nuts, toasted
3 cups cooked short-grain brown rice
1 1/4 cups finely grated aged provolone
6 tablespoons fresh ricotta cheese
3/4 cup fresh breadcrumbs
Fresh Tomato Sauce for Stuffed Swiss Chard

Steps:

  • Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
  • Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
  • Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
  • Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

RISOTTO WITH CHARD AND PANCETTA



Risotto With Chard and Pancetta image

This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don't neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.

Provided by Melissa Clark

Categories     grains and rice, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ounces pancetta or unsmoked bacon, diced
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup chopped shallots or red onion
1 (8-ounce) bunch Swiss chard, preferably red Swiss chard, stems thinly sliced and leaves coarsely chopped
3 garlic cloves, finely grated or minced
1 1/2 cups Carnaroli, Vialone Nano or arborio rice
1 teaspoon fine sea or table salt, plus more to taste
3/4 cup dry white wine
1 quart chicken or vegetable broth, at room temperature (cold broth slows down the cooking)
1 teaspoon finely grated lemon zest (save lemon, cut into wedges, for serving)
1/4 cup grated Parmesan, plus more for serving

Steps:

  • Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
  • Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
  • Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
  • Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
  • Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
  • Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.

RISOTTO WITH SWISS CHARD



Risotto With Swiss Chard image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 to 5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

  • In a medium pot, heat the stock until it simmers, and keep it hot.
  • Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
  • Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
  • Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
  • Add more stock, a cup at a time, until the rice is almost tender.
  • Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams

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