Risotto with Kale
3 1/2 cups chicken broth
3 1/2 cups water
3/4 tsp sea salt
3/4 pound kale
1 1/4 cups finely chopped onion
1 Tbsp olive oil
1 Tbsp unsalted butter
1/4 tsp sea salt
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 ounces)
1/3 cup chicken broth
1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
1 Tbsp butter
- Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
- Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to medium, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
- Add 1/3 cup chicken broth and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup 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 next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 20 to 25 minutes.
- Stir in kale, cheese, and 1 tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper to taste and if desired, thin with some of remaining broth.
This dinner was very good, I do so like risotto but it is a bit time consuming because you have to add the liquid a bit at a time and basically stir constantly, therefore it does not make for a quick and easy dish, especially with having to tend to three little ones at the same time:) So, to me, Risotto is a once and awhile dish…=)