Risotto with Tuscan Kale What you need • • • • •
Saucepan Chopping board Knife Tongs Strainer
Ingredients • • • • • • • • • •
6 cups low-sodium fat-free chicken broth 6 cups water 2 teaspoon fine sea salt 800 grams Tuscan kale (spinach or silver beet can be used) 2 large onion 2 tablespoon olive oil 4 tablespoons unsalted butter 6 garlic cloves, minced 3 cups Arborio or short grain rice 1 cup grated parmesan cheese
What to do 1. Bring broth and water to a boil with 1 teaspoon of sea salt in a saucepan. 2. Meanwhile, cut stems from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a strainer set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale. 3. Cook onion in oil and 1 tablespoon butter with remaining teaspoon of sea salt in a large pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. 4. Increase heat to moderate, and then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamylooking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.) 5. Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper if needed. If desired, thin with some of remaining broth.