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Baked Risotto with Kale, Leeks, and Mushrooms
From Food52.com; serves 4. Ready in about 40 minutes. Chicken stock can be used instead of vegetable stock. Have all vegetables chopped and ready before you start sauteing the onion.
3 tablespoons olive oil, plus more for drizzling
1 onion, chopped
2 garlic cloves, chopped or minced
1 celery stalk, finely chopped
1/4 cup dry white wine
1 cup arborio rice
2 1/2 cups good vegetable stock (or chicken stock)
1/2 cup Parmigiano Reggiano cheese, grated
1 cup cremini mushrooms, chopped
1 leek, washed and sliced
4 cups kale, washed and chopped, uncooked
Juice from 1 or 2 lemons
Preheat the oven to 350 degrees F. Heat 2 tablespoons of the olive oil in a large, oven-proof pan. Add the onion and cook for about 2 minutes. Add the garlic and celery and cook for 2 or 3 minutes more.
Add the arborio rice to the pan and stir briskly, next add the white wine and continue stirring until the wine is absorbed.
Next add all the stock, half the cheese and a little salt and pepper. Bring to the boil stirring briskly, then cover with a lid and transfer to the oven. Leave it alone for 10 minutes.
While that's in the oven, heat 1 tablespoon of olive oil in a large pan, add the mushrooms and leeks to the pan and saute for 5 to 7 minutes. Next, add the kale and continue to saute for 3 to 4 minutes.
Take the risotto out of the oven and add the sauteed veggies to the pan and stir together. If a little more stock is needed at this point, add it, but not too much. Cover and transfer back to the oven for another 5 to 10 minutes (depending on how much 'bite' you like the rice to have).
Remove from the oven and stir in the remaining cheese and the lemon juice, plus some more salt and pepper to taste. Serve topped with a little more cheese, a drizzle of olive oil or chopped fresh parsley if you like. (Recommended: all three plus a grind of pepper!)