Creamy Mushroom and Kale Risotto with Crispy Sage
Ingredients
- 1½ cupsarborio rice
- 12 ouncesmushrooms
- 6 ounceskale
- 1yellow onion
- 3 clovesgarlic
- 4 cupsvegetable broth
- ½ cupdry white wine
- 4 tablespoonsbutter
- ½ cupparmesan cheese
- 2 tablespoonsolive oil
- 8 leavesfresh sage
- ·salt
- ·black pepper
Prep
- 01
Slice 12 ounces mushrooms into 1/4-inch thick pieces.
- 02
Roughly chop 6 ounces kale, removing thick stems.
- 03
Dice 1 yellow onion into small pieces.
- 04
Mince 3 cloves garlic.
- 05
Grate 1/2 cup parmesan cheese.
Method
- 01
Heat vegetable broth in a small pot and keep at a gentle simmer.
- 02
Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add sage leaves and cook for 30 seconds until fragrant, then transfer to a paper towel to crisp. Set aside.
- 03
In the same pot, add 1 tablespoon olive oil and sauté the diced onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
- 04
Pour in the arborio rice and stir constantly for 2 minutes, coating every grain in oil and toasting lightly.
- 05
Add the white wine and stir until it's almost completely absorbed, about 1 minute.
- 06
Begin adding warm broth one ladle (about 1 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 18 to 20 minutes total.
- 07
While the rice cooks, heat a skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes until golden, then stir and cook another 3 to 4 minutes. Season with salt and pepper. Transfer to a plate.
- 08
When the rice is just tender but still has a slight bite (al dente), stir in the chopped kale and cooked mushrooms. Cook for 2 minutes until the kale wilts.
- 09
Remove from heat. Stir in 4 tablespoons butter and 1/2 cup grated parmesan cheese until creamy and smooth. Taste and adjust salt and pepper.
- 10
Divide into bowls and top each with crispy sage leaves.
Spice Tips
For depth, add a pinch of nutmeg or truffle oil at the end. To add warmth, dust each bowl with fresh black pepper or a small pinch of cayenne. For brightness, finish with fresh lemon zest or a drizzle of aged balsamic vinegar.