Kale and Wild Mushroom Risotto
Chef Tyler
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Author:
Chef Tyler
Servings
2-4
Prep Time
15 minutes
Cook Time
30 minutes
Hey risotto lovers, Chef Tyler here! Delight in the earthy flavors of my Kale and Wild Mushroom Risotto. Creamy Arborio rice simmered with hearty kale, savory wild mushrooms, and Parmesan cheese until perfectly al dente. Finished with a drizzle of truffle oil for a touch of luxury. Each spoonful is a harmonious blend of textures and tastes that'll leave you craving more. Bon appétit! 🍄🍚
Ingredients
- 4 cups broth
- ½ cup water
- 1 shallot
- ½ pound wild mushrooms
- 4 tablespoons olive oil
-
S&P Seasoning, to taste
- 1 heaping cup carnaroli rice
- ½ cup dry white wine
- 6 tablespoons unsalted butter
- 1 handful baby kale
- 1 ounce Parmesan cheese
- Champagne vinegar, to taste
- Cutting board
- Knife
- 2 oz ladle
- Wooden spoon
- Medium mixing bowl
- Cheese grater
- 2 large saute pans
- 2 qt sauce pot Measuring cups
- Dry white wine *optional
- Champagne vinegar *optional
MISE EN PLACE 🔪
Directions
PREP 🥒
Heat the broth and water to a boil in the 2 qt pot, and set aside.
- Peel and finely mince the shallot.
- Dice the mushrooms. Dice the butter.
HOW TO COOK 🍳
In a large saute pan, sweat the shallot in olive oil over medium low heat, season lightly with S&P Seasoning, and cook until translucent and tender without any color.
- Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
- Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.
- Reduce the heat to medium and add one ladle of hot stock to the pan.
- Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente.
- While the risotto is cooking, it’s time to saute the mushrooms.
- Heat the other large saute pan over medium high heat. Add 2 tablespoons of butter to the pan and allow it to slightly brown.
Add the mushrooms to the pan and saute until cooked through, about 2-3 minutes. Season with S&P Seasoning and add the kale. Cook quickly to wilt and turn the heat off; reserve.
- Once the risotto is cooked, turn down to low heat and add the remaining butter, and grate in the Parmesan cheese. Stir until homogenous. Adjust the consistency with more broth if necessary.
- Add a couple drops of Champagne or your other favorite vinegar to heighten the taste.
Adjust the seasoning with S&P Seasoning.
- Plate the risotto and garnish it with the sauteed mushrooms and kale. Dig in and enjoy a perfectly cooked risotto!