I make a lot of risottos because they’re pretty simple to toss together and they make excellent leftovers for breakfasts or lunches. Also, my daughter loves them. I’ve talked at length about the secret to a good risotto in a few other recipes (and a no-stir method here). We’ll keep the basics the same for this recipe but switch out some ingredients. You could easily switch this up to be a hearty meat-eater’s dish by switching out the stock and serving along side some roasted chicken breasts, or eliminate the cheese to create a vegan dish. And if you’re into the hands-off method you can tweak it to be a no-stir risotto by finishing it in the oven.
Again, you MUST use arborio rice. I buy mine from Trader Joe’s but I’d love to hear if anyone’s found any locally.
You can easily double this recipe to make it stretch further. A single batch makes enough for my family of 3 with one leftover lunch portion. To make enough for multiple lunches (or big eaters) I recommend doubling the batch.
Kale and Young Onion Risotto
Time: 40 min
4 cups stock (I used homemade vegetable stock)
4 TBS olive oil
1 bunch young onions
2 cloves garlic, chopped
1 TBS minced fresh rosemary
1 cup arborio rice
2-3 TBS cognac (or dry white whine if preferred)
1 bunch mature kale
1/2 cup coarsely grated Parmesan (optional)
Parmesan rind (optional)
1 pastured egg yolk (optional)
- Remove the green tops from the young onions and slice thinly, reserving for garnish. Slice the remaining onion into 1/4 inch discs. Chop Kale roughly and set aside.
- Heat the stock in a 2qt sauce pot until it begins to simmer, then decrease heat and keep warm throughout the risotto making process. If using, add the parmesan rind the summering pot for extra flavor.
- Heat oil in a 3 qt sauté pan or dutch oven, add the sliced onion and sauté over medium heat until the onion softens, but don’t let it brown. Add rosemary, stirring over heat until pungent.
- Add the kale and garlic and saute for 5 minutes or until the kale wilts and turns glossy.
- Add the rice and let it toast, stirring regularly until it loses some of its opacity and starts to brown slightly and stick to the pan, about 5 minutes.
- Add the cognac. It will steam and sizzle, but stir regularly until almost evaporated.
- Add 1/2 cup of the hot stock to the rice. Reduce the heat slightly and cook the rice until most of the liquid has evaporated, stirring often.
- Add more stock, a cup at a time, until the rice is almost tender, like al dente pasta.
- Stir in the optional cheese until melted, then add the the pastured egg yolk, incorporating evenly.
- Salt and pepper to taste.
- Serve immediately along side extra grated Parmesan.
For the no-stir method
- Follow directions above through step 6 (adding cognac).
- Add 3 cups stock and Increase the heat until almost boiling.
- Reduce the heat to medium-low and cover, let it simmer until the rice is tender and the beets are cooked through, stirring occasionally.
- After about 20 minutes, the moisture should be mostly absorbed. If the mixture gets dry or starts sticking to the bottom, add a few tbs more warm stock. The rice should be al dente like pasta.
- Season to taste with salt and pepper. Stir in Parmesan cheese and let incorporate before adding the egg yolk.
For Leftover Risotto
Leftover risotto warms well in a microwave, but if you tend to over-indulge (like me), you can make fried risotto cakes. Fashion cold risotto into a sausage-shaped patty with two large spoons. Press both sides in a shallow plate of panko crumbs to cover. Heat 3-4 tbs olive oil (or butter) in a non-stick pan on medium-high heat and fry the patties in the hot oil until browned. Top with a slice of canadian bacon and a poached egg for the most delightful eggs benedict in the world.