These were the star of the night, and I should tell you, they shared a table with a banana cream pie.
It was Lana who reminded me that chard leaves make such pretty packaging, they look so special side by side. I saved the idea for a very special dinner, so I had lots of time to think through the rest of the details. Having made arancini, I knew that next-day risotto was full of flavour and would cooperate fully.
I debated spiking the bundles with cold pieces of butter to moisten the risotto while the bundles were being heated--and I encourage you to try this. But in the end I actually like the structure that a "firmer" risotto lends the bundles, which yeild and are creamy for sure, but you do get to cut into them. And while a mushoom risotto would be delicious, it's much nicer with the mushrooms on the outside. The oyster mushrooms get a little crisp around the edges when frying and in a browned butter sauce... I always encourage substitutions but I'm pretty damn excited about making this recipe again, exactly as is, if I do say so myself. I hope you love it too--but definitely share your tweaks with me too!
Risotto-Stuffed Chard Bundles with Browned Butter Oyster Mushrooms
Note: This recipe works best using day-old risotto that's been allowed to come to room temperature. I like using this saffron risotto for it's subtle taste which works perfectly with the butter and mushrooms in this recipe, and for it's appetizing colour, but this black risotto would be stunning too. You'll need about half of the recipe (but make all of it so you can enjoy the other half hot and fresh, of course!) Make ahead, allow to cool, cover, refrigerate overnight and remove from fridge about 2 hours before cooking to allow it to come to room temperature.*
2 1/2 c room-temperature saffron risotto, or similarly mild flavoured (roughly 1/2 of this saffron risotto recipe), ideally day-old*
12 large chard leaves, whole leaves only, trimmed to the thin, bendable stalk (reserve the rest for another use)
1/4 c unsalted butter, divided
2 tbs extra virgin olive oil, divided
3 large bunches oyster mushrooms, stalks sliced, large fans torn lengthwise
Kosher salt
Steam the chard leaves until pliable, and vibrant green, about 3-5 minutes. Cool and allow to mostly dry on the surface--they will still remain damp throughout now that they are cooked.
Gently lay a chard leaf out on a clean work surface. With slightly oiled or wet hands, form packed bar with a scant 1/4 cup of the risotto. Place in the centre of the leaf and wrap, folding the stem over first and securing a tight bundles with the remaining leaves. Continue with the remaining leaves. Bundles can be made an hour or two before and kept at room temperature.
About half an hour before you wish to serve, heat 2 tbs of the butter and 1 tbs of the oil (half of each) in wide skillet. Add the mushrooms, season with salt and sautee until both the butter and mushrooms start to turn a golden brown, Transfer the mushrooms and butter to a bowl and cover or keep warm in a low oven. Add remaining butter and oil to the skillet, season with salt and mix well to distribute and dissolve. Heat the fat and add the chard bundles in a single layer (work in batches if neccesary) and cook on one side until starts to turn golden and just slightly crisp in spots. Turn and repeat on all side. Transfer to serving plate, top with reserved mushrooms and butter and serve immediately.
Serves 4-6.
