|
CLICK HERE to watch the kNOwMORE Nonprofits: FOOD AWARENESS EVENT RECAP.
Check out this Recipe from Simply Nutritious by Kate featured in our upcoming show. Cook along with Kate & Brian this month on KET.
Kale and Mushroom Risotto –
Risotto is a classic Italian dish made from short grain rice that becomes creamy in texture as the starches are slowly released by the rice.. Here we used Arborio, the most common rice used, and a vegetable stock.
Start by sweating shallots or finely chopped onions with a little olive oil in a flat pan with high sides over medium heat. After the shallots/onions are translucent begin by adding your rice to the pan.
The trick to risotto is to “toast” your rice, or apply heat with nothing more than olive oil and the initial shallots/onions. This coats the rice in oil and allows the starches to be released more slowly. Beginning with a white wine, and then subsequently with stock, slowly add just enough liquid to cover the rice and allow it to be absorbed while stirring.
In a separate pan sautee chopped mushrooms and kale cut into ribbons or “chiffonade” with a little olive oil, celtic sea salt, garlic and red pepper flakes. As the rice begins to soften add the sauteed mushroom/kale to the pan and continue to move the rice around the pan, adding a little stock at a time.
When the rice has softened, but still retains its “bite” or al dente texture, remove from the heat and added a little butter and shaved cheese (we used a goat gouda).
Stir and serve immediately as the rice continues to cook with its own heat…
1 Cup Arborio Rice
4-6 Cups Stock
1/2 Cup White Wine (Chardonnay or local Horseshoebend Traminette works well)
1/2 tbsp butter
1/4 cup shaved goat gouda cheese
6-8 Large Kale Leaves
8oz chopped Baby Bella (or Crimini) mushrooms
Celtic Sea Salt to taste
Red Pepper to taste
2 cloves Garli
|
