- 6 cups broth (chicken or vegetable)
- 1 lb King Trumpet mushrooms - chopped 1/4" thick
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 cups chopped kale
- 1 cup Arborio
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus more for grating or shaving
- Salt and freshly ground black pepper
Heat 2 tablespoon oil in heavy-bottomed saucepan over medium heat. Add shallots to pan and cook for 3 minutes. Add mushrooms and cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to crackle, 3 to 4 minutes.
Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. Add kale when rice is close to done.
The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.
Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.
-inspired by a Martha Stewart Recipe