Because of my detox regimen this week, I substituted chicken broth for wine. And I didn’t add any cheese. But mixing in some grated Parmesan or Pecorino at the end really makes the risotto creamy and flavorful.
Here’s the recipe:
1 medium onion, chopped
1 clove garlic, minced
Olive oil for sautéing
1 cup arborio rice
1 bunch lacinato kale
1/4 cup dry white wine (optional)
1-2 cups chicken stock
Fresh grated Parmesan or Pecorino cheese (optional)
Wash kale and remove ribs; chop leaves. In large skillet, sauté kale in olive oil for one to two minutes. Add some water and cover pan. Cook about 20 minutes, stirring occasionally and adding water as needed to keep kale steaming.
Meanwhile, place chopped onion in small saucepan over medium heat and sauté until translucent. Add garlic and sauté for 1 minute.
Add rice to onion/garlic mixture and stir for one minute. If using wine, add the wine and stir for one minute.
Add enough chicken stock to cover rice mixture, stirring to keep rice from sticking to bottom of pan. Cover and cook about 20-25 minutes, adding more stock as needed to keep rice covered until the last five minutes.
When rice is almost done, remove from heat and add kale. Salt and pepper to taste. Add cheese and mix well, leaving rice in pan with lid on until all moisture is absorbed.
Serve with Chicken Piccata.