6 to 8 cups chicken broth
- 2 cups mushrooms
- 1 large shallot
- 1 bunch kale
- 2½ tablespoons butter
- ½ teaspoon kosher salt
- 1 ½ cups Arborio rice
- ¾ cup white wine or brandy
- ¾ cup Parmesan cheese
- ½ tsp kosher salt
- Fresh ground pepper
- Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
- Clean and chop the mushrooms and kale. Mince the shallot.
- In a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot, mushrooms, kale, and ½ teaspoon salt, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add 1½ cups Arborio rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
- At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
- Stir in ¾ cup Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.
This is very flexible – tonight’s version included crimini and Portobello mushrooms, but you could use any variety you like. To make a vegetarian version use vegetable stock. Make sure you love the flavor of your stock, so important to the finished product. This will lose its creaminess if you can’t serve it right away, so keep a little of the warmed broth if you need to soften it up a bit.