Kale and Mushroom Risotto

Serves: 4

Ingredients

• 40g chanterelle mushrooms (soaked)
• 300g black kale
• 1/2 bottle red wine
• 3 medium onions
• 5 cloves garlic
• 1 tbsp fennel seeds
• 50g bacon lardons
• 400g Arborio rice
• balsamic vinegar
• olive oil
• parmesan cheese

Instructions  

1. Soak the mushrooms. Coarsely chop the kale leaves and blanch for 7 minutes. Combine the red wine, mushroom water and strengthen with stock, to make up to 1.2 litres
2. Fry the finely chopped onions, garlic and the fennel seeds and bacon for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid (already heated). Keep stirring and adding the liquid as it is absorbed by the rice.
3. After about 10 minutes add the kale and after a few minutes the mushrooms. When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar and plenty of black pepper.
4. Stir in loads of coarsely grated parmesan and a knob of butter. 

Product Links

• Kale