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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced shallots and garlic, sauté until translucent.
- 3
Toast the Rice
Add Arborio rice to the skillet, stirring for about 2-3 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 5
Incorporate Swiss Chard
After about 15 minutes, when the rice is al dente, stir in the chopped Swiss chard, barley miso, and continue to add broth until the rice is creamy and cooked through.
- 6
Finish with Cheese and Truffle Oil
Once the risotto is creamy and cooked, remove from heat. Stir in grated Fiore Sardo cheese and white truffle oil. Season with salt and black pepper to taste.
- 7
Serve
Garnish with chopped fresh parsley, and serve immediately for best flavor.
