Remove stems from the mushrooms. Slice caps into thirds. Toss the mushrooms in enough olive oil to coat and sprinkle with salt.
Layer evenly on a parchment paper lined baking sheet. Roast in the oven at 400 degrees F for 20 minutes. At the 10 minute mark, pour off the excess water and stir the mushrooms.
Once soft and golden, remove from oven. Pour off any excess liquid.
Add the vegetable broth to a large stock pot. Bring to a boil over high heat, then reduce to a light simmer over medium-low heat.
Drizzle olive oil in a high-sided skillet or dutch oven over medium heat. Once hot, add finely diced onion and sprinkle with salt. Saute until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the rice, sauteing until toasted, about two minutes. Stir occasionally for even toasting.
Turn heat to medium-low. Use a heat-proof spatula to stir wine into the skillet. Stir continuously in a figure eight motion until the wine is absorbed.
Once the wine is absorbed, use a ladle to add roughly 1 cup of simmering vegetable broth to the rice.
Continue slowly stirring the risotto. Once the vegetable broth is mostly absorbed, add the next cup. Continue this process until you've added 4 and ½ to 5 cups of vegetable broth.
Taste the rice occasionally to test the texture. Once the rice is at the right consistency, reduce to low heat and stir in butter, kale, and Parmesan and black pepper to taste. Let the kale wilt before serving.
Mushrooms: I use baby bella mushrooms but cremini, white or wild mushrooms also work.
Vegetable broth: Use a flavorful vegetable broth (I use reduced sodium to cut down on added salt). Homemade vegetable broth works best, but any broth that you enjoy the flavor of will do.
Wine: Choose a dry white or red wine. I prefer to use red wine for its flavor, but white is the more traditional option. Try a pinot grigio, pinot noir or sauvignon blanc.
Vegan options: Replace butter with vegan butter. Omit Parmesan or use a vegan Parmesan.
A high-sided skillet is best for making risotto (this is the one that I use). You can also use a dutch oven or medium stock pot.
A heat-safe spatula is best for stirring because it prevents the rice from sticking to the pan.
The vegetable broth should be simmering when transferred to the rice. If you notice that it stops simmering when its added to the rice, turn your heat up a bit. If the broth is rapidly simmering and seems like it is evaporating from the pan, turn the heat down a little lower.
Stirring is integral to risotto because it ensures that each grain of rice is able to absorb the broth. It's okay if you have to pause stirring for 30 seconds -- I usually stir in short bursts of 10-15 seconds then take a break for 15-20 seconds.