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Risotto with Kale & Toasted Pine Nuts
Cummulative Rating
N/A
Servings
Makes 4 main course servings.
Difficulty
Easy |
Ingredients
1 Tablespoon + 1 teaspoon extra virgin olive oil, divided
2 Tablespoons + 1 teaspoon unsalted butter, divided
1 cup shiitake mushrooms, sliced
3-1/2 cups gf Vegetable Stock
3-1/2 cups water
1 teaspoon salt
1 bunch of kale
1/2 cup shallots
3 garlic cloves, minced
1-1/2 cups Arborio rice
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup toasted pine nuts |
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Directions
Heat a non-stick skillet over medium heat and add 1 teaspoon oil and 1 teaspoon butter. Add mushrooms and cook until soft. Remove from heat and set aside.
Bring the broth and water to a boil along with 3/4 teaspoon salt in a 4 quart saucepan. Meanwhile, cut the center stems and center ribs from the kale and discard. Stir the kale into the broth in batches and simmer, stirring occasionally, until tender, about 5-10 minutes. Transfer the kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Repeat process with remaining kale. Add the liquid in the bowl to the simmering broth and keep at a bare simmer. Chop the kale.
Sauté the shallots in the remaining oil and 1 tablespoon butter with remaining 1/4 teaspoon salt in a wide 4 quart pot until softened. Increase the heat to medium and add the garlic; sauté for 30 seconds. Add the rice and cook, stirring, 1 minute.
Add the wine to the rice mixture and simmer briskly, stirring constantly, until the liquid is almost completely absorbed. Stir in 1/2 cup of the simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly, and letting each addition be absorbed before adding the next, until the rice is creamy-looking but still al dente, about 18-20 minutes. Stir in the mushrooms, kale, cheese and the remaining tablespoon of butter. Continue to cook, stirring until heated through and the butter is incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with toasted pine nuts and serve.
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Tips
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To toast pine nuts place the nuts in a dry skillet over medium heat. Stirring occasionally, cook the pine nuts until lightly browned. |
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