This is part of my series on Risotto. I made classic risotto, red beet risotto, sweet potato risotto and now I bring you kale risotto, all within one week. Kale is a favorite of mine and yet I hesitated thinking it wasn’t going to work.
Melted Kale Makes a Perfect Kale Risotto
Spinach is a more commonly used green, but usually done with a spinach puree. I decided for this risotto to use the melted kale method. In that recipe I melted the kale, by adding small amounts of broth gradually to kale. It was so delicious and this recipe uses the same principal.
I added in chopped raw kale, and a touch of garlic to the toasted rice before I started to add in the broth. The kale flavor comes through, and while kale melts down, it doesn’t turn mushy like spinach can.
It stays in tact and doesn’t turn the risotto green. Instead of chicken broth, I used beef stock (a bone broth), which creates a deeper flavor profile, but you could use chicken broth if that’s what you have.
Risotto is tricky.
Click here to read all the do’s and don’ts of risotto including the three major mistakes you should avoid.
Kale risotto is fairly forgiving and will go nicely with any protein, but especially pork or sausage.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- 1 cup of chopped raw kale, ribs removed
- 2½ cups beef broth (chicken can be used also)
- 1 tablespoon cider vinegar
- ¼ cup parmigiana reggiano cheese or pecorino romano, grated fresh
- pinch red chile flakes (optional)
- Heat beef broth in separate pot. Once hot, turn to simmer.
- Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
- Add chopped onion and cook until translucent. Add garlic.
- Add dry arborio rice and toast for four minutes, stirring.
- Add kale.
- Have a lid ready to immediately cover when you put the first ladle of broth.
- Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
- Stir until the broth is nearly all absorbed in the rice.
- Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
- Add cider vinegar. Continue to stir.
- Add broth ¼ cup at a time at the end, so as to not overcook the rice.
- At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you’re sure the rice is not done, add a small amount of water, (tablespoon or so).
- Remove from stove, Stir in grated cheese. Season with salt and pepper.
- Serve immediately. Stir in red chile flakes.
- Makes Two entree servings or 4 side servings.