Ingredients: |
Ingredients: 1-15 gram package dried porcini or wild mushroom mix.
8 ounces of fresh brown mushrooms- chopped.
(any mushroom will do, but you need the dried mushrooms for the broth)
5 cups broth. (any combination of vegetable or chicken stock and the mushroom water)
6 large cloves garlic-peeled but left whole
1 tablespoon each of olive oil and butter
1 cup small diced onion- any kind of onions
1 cup plus 2 Tablespoons Arborio rice
1/2 cup dry white wine
4-cups kale, stems and tough vein removed. Chopped chiffonade.
1/2 cup parmigiano reggiano, grated, plus extra for serving.
Salt and pepper to taste.
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Directions: |
Directions:Reconstitute dried mushroom according to directions. Otherwise just pour very hot water to cover mushroom with 1-inch extra.
Bring stock to a simmer and then toss in the garlic and simmer for another 5-minutes or so, until the garlic is soft. Take it out and mash it with a fork and set aside. Keep the broth warm.
In a heavy bottom saucepan over medium-low heat, sauté the onions in oil and butter until soft but not browned, stirring frequently-about 5-minutes. Increase heat to medium and add the rice, stirring until well coated. Add your fresh mushrooms to the mixture and sauté until they are tender.
Add two ladles of the warm stock and stir until it is mostly absorbed.
Continue adding the stock until it is half used.
Add the wine, the mashed garlic, the chopped wild mushrooms.
Continue adding one more stock addition and then stir in the Kale. Continue until most of the stock is absorbed but it is still loose. Add the parmesan and let it rest for a minute or two then serve immediately with an extra sprinkle of parmesan |
This recipe for Kale and Wild Mushroom Risotto is from