Mushroom and Kale Risotto
1 Cup Arborio Rice
3 1/2 - 4 Cups Chicken Stock
1/2 Onion, diced
2 Cloves of Garlic, minced
2 Cups of Kale, chopped
1 Cup of dried Mushroom, Reconstituted and Infused Water Saved
Shaved Parmigiano Reggiano
Salt and Pepper
Here's the thing about Risotto, it may seem daunting and a little overwhelming, you know the stirring constantly and having everything ready to throw in, but it really just takes a couple of ingredients and rules and you have an incredible meal that you can dress up or dress down anyway you see fit.
You are going to need a fairly large saute pan for this with a lid. Cook onion and garlic on medium to low heat until soft in EVOO. Heat chicken stock and mushroom water in a pot. The liquid should be simmering. Add in the rice to the onions and cook until the ends are translucent, this is key. Add in the kale, this is going to take awhile to cook. Ladle in one scoop of liquid at a time, stirring constantly. The stirring helps bring out the starches in the rice and makes it creamy.
PS, its not dairy, its working the starches in the rice to make it creamy!
Continue to ladel in the liquid and stirring until the rice mixture is creamy and the rice had a slight bite. After the rice is perfect add in the mushrooms, salt and pepper to taste and the Parmigiano Reggiano if you like.
What is your favorite Risotto recipe?