- Kosher salt
- 3 bunches Swiss chard, tough stems removed
- 3 cups arborio rice
- Unsalted butter, for the baking dish
- 1 pound pancetta, roughly chopped
- 3 cloves garlic
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon red pepper flakes
- 8 ounces gruyere cheese, diced
- 1 cup raisins
- 1 bunch scallions (white and light green parts), chopped
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 teaspoon freshly grated nutmeg
- 8 large eggs, lightly beaten
Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop.
Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss.
Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour.
Photograph by Kana Okada