Risotto with Swiss Chard and 3 Cheeses

Method

1. In a pan, add a knob of butter and a splash of olive oil over low heat.
2. Add a clove of garlic and chopped shallot; let them soften and release their fragrance.
3. Add the Carnaroli rice and toast it, stirring, until the grains become translucent and absorb the fat.
4. Pour in white wine and let the alcohol evaporate completely.
5. Add enough hot vegetable broth to almost cover the rice; bring to a boil.
6. Add the harder stems of Swiss chard (chopped) and stir.
7. Add a pinch of salt.
8. Cook for about 10 minutes, stirring occasionally and adding more broth when needed.
9. Add the Swiss chard leaves, roughly chopped, and continue cooking.
10. Meanwhile, cut the brie and caciottina into small cubes.
11. When the rice is al dente, remove the garlic clove and turn off the heat.
12. Add the cheese cubes and stir vigorously to melt them and create a creamy texture.
13. Add grated Parmigiano Reggiano and stir.
14. Add finely chopped chives and a grind of black pepper.
15. Serve on a plate.
16. Top with thin slices of culaccia and sprinkle with a mix of sunflower and pumpkin seeds.