If you hear risotto recipe and your mind immediately counters with way too challenging, we feel you.
The dish tends to have a hard-to-make repbecause of all the stirring involvedthat can feel intimidating.
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Ready get cooking?
Check out the step-by-step risotto recipe below.
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Preheat the oven to 400.
Mix the mushrooms gently, then bake for 35 to 45 minutes, or until crispy and golden.
Season with salt and pepper.
For the sauteed Swiss chard1.
Dice the stems and cut the leaves into one-inch pieces.
Add olive oil to a large pan and cook the stems on medium for three minutes.
Add in water, butter, and leaves.
Cook for another two minutes or until leaves appear wilted but bright green.
Add the apple cider vinegar and cook until almost gone, about one minute.
Add the broth and cook on high for five minutes, stirring occasionally.
Lower the heat to medium and cook for an additional 10 minutes, stirring occasionally.
Add the Dubliner cheese and butter.
Put the lid on the pot for five minutes and let sit.
It will look like theres too much liquid, but it makes the dish extra creamy.
(FYI: In Italian there is a word for this textureallondaliterally, like a wave.)
Stir in the roasted mushrooms and sauteed Swiss chard.
Garnish the dish with roasted mushrooms, additional pepper and cheese (if desired), and serve immediately.
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