You guys. This mushroom kale risotto is so! good! And to be honest, it’s the definition of indulgent.
Slowly simmered rice?
Fresh grated parmesan cheese?
Red wine? (In the risotto and on the side, of course)
This recipe has it all. It’s made in the “classic” risotto style, so don’t think that we’re taking any short cuts with this recipe. None of that quick-cooking, put a lid on it and forget it stuff. And while it may take an hour out of your life, it’s so worth it. Just use one hand to stir the rice and the other to roll mindlessly through Instagram.
I like to measure out all of the ingredients before I start so that I cut down on time spent frantically running around the kitchen. This is probably because my mom said “mise en place” (everything in its place) every. single. time. I ever baked or cooked with her as a kid. I guess her reminder worked, because every time I’m about to cook I hear “meez en plaz…meez en plaz, Cassidy”. Hmm.
Start by tossing the mushrooms in a bit of olive oil and sprinkling with salt.
You’ll roast these in the oven for 20 minutes while the risotto is being made. At the 10 minute mark, pour off the excess water and move the mushrooms around.
Now, for the risotto part of mushroom kale risotto: Sautee the onion in 1 tsp oil at medium-high heat for ~5 minutes, or until slightly browned. Add the garlic and cook until fragrant, or ~1 minute. Stir a little bit if the onion starts sticking.
Add the Arborio rice in with the onions and garlic and saute until browned, around 2 minutes.
Now comes the fun. Pour in 1/2 cup wine while continuously stirring the rice mixture. Keep on stirring until the wine is absorbed.
Next comes the broth. Heat up the broth until almost boiling (microwave or stove works), then pour 1/2 cup at a time, the same way as with the wine. Stir…stir…stir…until absorbed. Add another half cup. The broth should be simmering when it hits the pan.
Just keep adding the broth until you’ve added 5 cups. Taste the rice occasionally to see if it’s getting to the right texture. All in all, this should take max 30 minutes, and around 15-20 if you’ve got your temperatures down.
Once the rice is at the right consistency– al dente, as with pasta– remove it from the heat and stir in butter, a few shreds parmesan, and the kale. Serve the mushroom kale risotto when the kale is softened.
- 1.5 cup Arborio rice
- 5 cups vegetable broth, simmering Homemade makes this extra yummy, but store bought works just the same.
- 1/2 cup red wine of choice Increase the amount of wine to taste
- 1 yellow onion, diced
- 3 cloves garlic, minced
- salt, to taste
- 1 tsp olive oil
- 1 bunch kale, stems removed
- 1 pound crimini mushrooms, sliced in thirds
- 1-2 tsp olive oil
- 1 dash sea salt
Preheat oven to 400 F. Toss sliced mushrooms in oil until evenly coated. Lay out on foil-lined cookie sheet.
Roast in oven for 20 minutes. Halfway through, drain off excess water and stir.
Heat olive oil. Saute onions for 5 minutes, or until browned, stirring occasionally. Add in garlic and saute for 1 minute.
Add Arborio rice to onions and garlic, stirring constantly. Saute ~2 minutes, until slightly browned.
Add 1/2 cup wine. Stir constantly with wooden spoon until wine is fully absorbed.
Add simmered vegetable broth (you can heat it up in microwave or on stove, as long as it simmers a bit) 1/2 cup at a time, as you did with the wine. Stir constantly. Continue adding the broth 1/2 cup at a time until all 5 cups have been added and rice is "al dente". If all of the broth is used up and your rice still isn't the texture you'd like, keep adding broth.
Take rice off the heat. Stir 2 tbsp butter (optional), some grated parmesan (also optional). Stir in kale. Stir in roasted mushrooms and serve.
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