SAUTÉED CHARD ARANCINI

MAKES ABOUT 24

THESE FRIED ITALIAN RICE BALLS are named after the “little oranges” they resemble, arancini. This is an amazing way to use up leftover rice, so plan to make a bit more rice than you’ll need for dinner. Or just make the risotto from scratch. Sometimes I serve these rice balls with tomato sauce.

4 tablespoons olive oil

½ small onion, finely chopped

1 cup risotto rice

¼ cup dry white wine

4 cups chicken broth or water, heated to a simmer

3 tablespoons butter, at room temperature

2 cups grated Parmigiano

Salt and pepper

1 clove garlic, smashed

1 bunch Swiss chard, center ribs removed

¼ cup flour

2 eggs, lightly beaten

1 cup bread crumbs

1 large egg yolk

2 teaspoons fresh lemon juice

1 teaspoon grated lemon zest

Pinch dried oregano

Grapeseed or vegetable oil for frying

Make the risotto. Heat 2 tablespoons of the olive oil in a small saucepan over medium heat. Add the onions and sweat until softened, about 5 minutes. Add the rice and toast, stirring, about 3 minutes. Add the wine and simmer until it’s almost evaporated.

Add the broth or water in increments of ½ cup, waiting to add the next until the liquid has been almost completely absorbed. Cook, stirring constantly, until the rice is al dente, about 15 minutes. Stir in the butter, 1 cup of the cheese, salt, and pepper. Spread the risotto on a plate and let cool.

Meanwhile, cook the chard. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic, Swiss chard, salt, and pepper and cook until completely wilted, about 4 minutes. Cool, then finely chop.

To make the arancini, put the flour, eggs, and bread crumbs in 3 separate small bowls. Combine the risotto, cooked chard, egg yolk, lemon juice, lemon zest, oregano, salt, and pepper and the remaining cup cheese in a medium bowl. Roll about 2 tablespoons of the risotto mixture in your hands to form a ball. Set the rice ball on a plate and repeat with the remaining mixture.

Heat about 2 inches grapeseed or vegetable oil in a medium saucepan to 350°F. Working in batches, cover each rice ball in the flour, then the eggs, then the bread crumbs. Fry until golden brown, crispy, and heated through, about 2 minutes. Repeat with the remaining rice balls and serve the arancini while still warm with tomato sauce, if you like.