2 cloves of garlic, minced
2-3 tbsp. olive oil
2 cups arborio rice
1 cup white wine
1 32 oz. box chicken or beef broth (I usually have
two on hand as I may use an extra cup or so of broth)
1 cup freshly grated parmesan cheese
1 tsp. salt
1/2 tsp. coarse black pepper
2 bunches of kale
Cut each bunch of kale into julienne strips, then rinse
in a colander. Bring about 2 inches of water to boil in
a large pot with a lid, add 2 tsp. salt, then the kale and
bring back to a boil, cover with a lid, reduce heat to low
and cook 20-25 minutes or until tender; drain in colander
and rinse with cold water to stop the cooking process.
Set aside.
Use the same pot to cook the risotto, rinsing as needed.
Heat olive oil in the pan over med. high heat, add garlic
and stir 1-2 minutes until it takes on a little color. Add
rice and stir until all grains are coated. Reduce heat to
low, add white wine, stirring until evaporated. Set the timer
for 20 minutes (the time for the risotto to cook).
Begin adding the broth about 1/2 cup at a time and stir until
it is absorbed. Then continue adding the broth, stirring until
absorbed and repeat this process until the rice is tender (again
about 20-25 minutes). Season with salt and pepper. Add the kale
and parmesan and more broth if rice is too dry. You want a
nice, creamy texture, not too dry-not too soupy! You can also
make it ahead and just reheat adding more broth as necessary.
I used to be so afraid of making risotto, thinking that the measure-
ments had to be so exact, but this time I just poured in half the bag
of rice, used the wine I had on hand, which was a little more than
a cup! The rest went smoothly and we ate risotto two nights in a
row. Yum!
