Chard Risotto

1 pound fresh greens
1 tsp salt (we didn't use much because our stock was pretty salty)
8 cups chicken or veggie stock
5 tbs unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1 cup dry white wine
10-15 fresh basil leaves, torn into small pieces
1 cup grated parmesan cheese

1. remove the stems from the greens. bring 1 cup of water to a boil in a large saucepan and add 1/4 tsp salt. add the greens and cook until wilted. drain the greens well and chop finely. set aside. (we kept the stems, chopped them and added them in with the onions - delicious)
2. heat the broth in a saucepan over medium heat. keep it warm over low heat.
3. melt 4 tbs of the butter in a large saucepan over medium heat. add the onion and saute until soft, about 4 minutes. add the rice and stir to coat thoroughly.
4. add the wine and cook, stirring frequently, until all of the wine has been absorbed by the rice. add 1 cup of the stock and cook, stirring frequently, until it has been absorbed by the rice. continue to cook and stir, adding the stock as needed, until all the stock has been used and the rice is tender but still firm to the bite.
5. stir in the greens and basil, and mix well. season with the remaining salt and then stir in the remaining butter and 1/2 cup of parmesan. serve immediately, use the remain parmesan to garnish.

Serves 6

BNH