Stuffed Swiss Chard Roulades

Ingredients

• 10 g dried porcini mushrooms
• 12 leaves Swiss chard
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 220 g risotto rice
• 1000 ml Mediterranean vegetable broth
• 40 g parmesan (1 piece)
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Soak the porcini mushrooms in 100 ml warm water for 20 minutes.

2. 2.

   Wash the Swiss chard, cut off stems, slice into narrow strips and set aside.

3. 3.

   Bring a large pot of salted water to boil. Cook the chard leaves for 1 minute. Remove with a slotted spoon, rinse under cold water, and drain in a sieve.

4. 4.

   Peel and finely chop the onion and garlic.

5. 5.

   Squeeze out excess moisture from the mushrooms and roughly chop them. Return the soaking liquid through a tea strainer to the bowl and set aside.

6. 6.

   Heat rapeseed oil in another pot. Sauté the onion and garlic over medium heat until translucent. Stir in the rice and sauté briefly until translucent.

7. 7.

   Add the mushrooms, mushroom broth, and chard stems. Pour enough vegetable broth so that the rice is covered.

8. 8.

   Cook uncovered over medium heat for about 25 minutes, stirring occasionally, adding more broth as needed.

9. 9.

   Grate the Parmesan finely, mix with olive oil, and season the risotto with salt and pepper. Remove from heat and lay the chard leaves side by side on a work surface.

10. 10.

    Place one portion of risotto in the center of each leaf. Fold the sides over the filling, roll into roulades, and serve.