Risotto, isn't that hard to make? Well it isn't easy, but a homemade risotto will impress your friends, family, and taste buds. Risotto isn't as difficult as it is made out to be, and restaurant results can be achieved at home. The key to making a great risotto is to constantly stir. It is very important that the rice never sticks to the pan. If any of it becomes burned to the pot it can ruin the entire batch of risotto. Follow the recipe below and enjoy some delicious risotto.
Before we get to the recipe, I will answer the question which I'm sure some might be asking. What is kale any way? Kale is a type of cabbage that comes in multiple varieties. Curly leaf kale is commonly found in stores, but flat leaf kale should be used if it is available. Kale is extremely nutritious and has a great flavor once it has been cooked.
Ingredients: Yield: 4-6 Servings
1 qt. – Vegetable stock
1 Tbsp - Pastamore Meyer Lemon Oil
1.5 oz. – Whole butter
3 leaves - Kale
2.5 oz. – Shallots, minced
12 oz. – Arborio rice
Zest and juice of one lime
3 oz. - Toasted walnuts - small pieces
To Taste - Salt and Pepper
Directions:
1. Bring the stock to a simmer. Rinse and cut the kale into 1/2" by 1/2" pieces.
2. Heat 1 oz. butter and Pastamore Meyer Lemon Oil in a large, heavy saucepan. Add the shallots and sauté until translucent.
3. Add the rice to the shallots, Pastamore Meyer Lemon Oil, and butter. Stir well to coat the grains with the fat, but do not allow the rice to brown.
4. Add the simmering stock, 4 fl. oz. at a time, stirring frequently. Add the lime zest and juice. Wait until the stock is absorbed before adding the next 4 fl. oz. portion.
5. After the rice has been cooking for 8 minutes add the kale to the pot.
6. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but not too soft). Do not leave the risotto too dry as it will continue to cook after it has been removed from the heat. Remove the risotto from the heat and add the toasted walnuts.
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