You’ll need a pot with a capacity of
Once the rice is toasted, tip it into a heatproof bowl and place the pot back on the stove. Add the butter and let it cook to a nut-brown colour, then add the leek and bay leaves, and sauté until wilted. Return the rice to the pot with the
Cut the chard stalks from the leaves and slice the stalks into pieces 5mm thick, then mix these into the risotto. Roll the leaves into a tight bunch and shred them.
Add the thyme and shredded chard leaves to the risotto and again add some stock. The key with risotto is to add stock as required – never letting it sink below the level of the rice, but never drowning it either. Keep adding stock and stirring the risotto until the rice is al dente. When it is, add the mascarpone and keep simmering. The rice will take about 20–28 minutes to cook, so keep tasting a few grains after 20 minutes to reach the desired texture – I like mine with just a little bite to it.
When it’s ready, mix in the oregano and half the Parmesan, then take off the heat and cover tightly. Leave to rest for 5 minutes, then mix in a few tablespoons of stock and the extra-virgin olive oil, taste and adjust the seasoning, if necessary.
Spoon into bowls and scatter with the remaining Parmesan.
© 2007 Peter Gordon. All rights reserved.