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My favorite rice dish is Risotto. What is your favorite ethnicity of rice? My wife would say fried rice.
I am such a risotto fan. I love the creaminess you get when the rice cooked just right. For such a simple dish, it took me a long time to learn to cook it successfully. The two keys I learned were making sure you use warm stock and using medium high heat while adding the stock to the rice. Higher heat seems to help with the absorption as well as not having the liquid pool for long.
Mushroom Kale Risotto
Rice is so versatile. Why don’t we travel the globe and see how many different varieties and Countries I have visited. Let’s start with GREECE in this tomato rice. Here is a MIDDLE EASTERN recipe. Next, is a ECUADORIAN fried rice. I made this after seeing it on DINERS DRIVE-IN & DIVES. I could go on for quite a while, so let me round this out with a MEDITERRANEAN, a MEXICAN green enchilada rice, and we complete this global journey with this SPANISH version.
The making of this Mushroom Kale Risotto is made in two steps. The first thing I did was to sauté the onions, spices, and then, cook down the mushrooms and wilt the kale. The vegetables were set aside. Now, it was time to make the rice. The oil is heated so the rice can be toasted. The rice is toasted for 1 – 2 minutes which brings out the nuttiness of the rice. Next, the stock is added a ladle at a time. Be sure to let the rice absorb most of the liquid prior to adding another ladle. Once, the rice has fully absorbed the liquid, it is time to add back in the vegetables. If you want to keep it vegan, do not add in any cheese or butter at this point.
Building the risotto.
Building the Risotto
The Mushroom Kale Risotto Plated.
Mushroom Kale Risotto Plated
Mushroom Kale Risotto
This mushroom kale risotto can be made vegan or add cheese & butter. To get the best result use warm broth and high heat as the rice absorbs the broth.
Ingredients
- 2 Cups Arborio rice
- 1/4 Whole Red Onion diced
- 2 Cloves Garlic minced
- 1 1/2 Tbsp Olive Oil divided
- 4 Cups Vegetable or Chicken Stock
- 1 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Oregano
- 1/4 Cup Parmesan cheese
- 1 Tbsp Butter optional
- 1 Bunch Kale rough chop
- 2 Pints Bella Mushrooms
Instructions
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Begin by heating 1/2 tbsp of the oil in a pot. Once warm, add the red onion and spices - cook for 2 - 3 minutes. Next, add in the garlic, mushrooms and kale and cook until the water is out of the mushrooms and the kale is wilted. Set aside.
Heat the stock in a pot and simmer.
Begin by heating the oil in a pot. soften for 3 - 4 minutes. Next, add the arborio rice and toast for 2 minutes stirring frequently.
Begin adding the stock to the rice and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. You may need more than 4 cups of stock but you are adding stock until the rice looks creamy. Next, add back in the mushroom kale mixture and mix well. Finish, add Parmesan and a tbsp of butter if not making a vegan version.
Serve and enjoy!
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