Rice filling with chard and raisins (ganir)

Ingredients:

• 3 bunches Swiss chard, tough stems trimmed
• 3 tbsp. Arborio rice
• Unsalted butter, to grease the pan
• 450 g pancetta, coarsely chopped
• 3 cloves of garlic
• 1 teaspoon chopped fresh rosemary
• 0.5 tsp red pepper flakes
• 220 g diced Gruyere
• 1 cup raisins
• 1 bunch green onions (white and light green parts only), chopped
• 1 cup chopped fresh basil
• 0.5 cup chopped fresh parsley
• Grated zest of 1 lemon
• 0.5 tsp freshly grated nutmeg
• 8 large eggs, lightly beaten

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the chard and cook until tender, 8-10 minutes; remove with tongs and transfer to a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15-20 minutes; drain and set aside. Squeeze the chard to remove excess water and finely chop.
2. Preheat the oven to 190°C (350°F) and grease a 3-quart baking dish. Process the pancetta, garlic, rosemary, red pepper flakes, and 1 teaspoon of salt in a food processor until you have a coarse paste. Transfer to a bowl and add the rice, Swiss chard, Gruyere, raisins, green onions, basil, parsley, lemon zest, and nutmeg. Add the beaten eggs and mix well.
3. Transfer the rice mixture to the prepared baking dish. Cover with foil and bake until the filling is heated through, 50 minutes to 1 hour.