Meyer Lemon Risotto
2 tablespoons olive oil
1 small yellow onion, chopped
1 shallot, chopped
1 clove garlic, minced
1/2 cup dry white whine
4 cups mushroom stock
1/2 teaspoon fresh thyme, minced
grated zest of 2 Meyer lemons (about 4 Tbsp.)
1/2 cup parmesan plus additional to serve
1 small bunch red chard, center rims removed and leaves thinly sliced
handful of toasted pine nuts, to garnish
Heat olive oil in a large, heavy saucepan.
Add onions, shallots, and garlic. Cook until they begin to soften.
Add rice. Stir until covered with a nice sheen.
Add wine. Simmer 3-4 minutes, until wine is mostly absorbed.
Add stock 1/2 c. at a time, letting rice absorb the majority of the liquid between each addition and stirring regularly.
Once rice is tender (if you run out of stock before this happens, begin adding water 1/2 c. at a time until rice is tender), remove pot from heat.
Garnish with toasted pine nuts and additional parmesan.