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Kale Risotto

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Preparation time: 45 min
Serves 6 people
5 Average Rating

Created by home cook extraordinaire Camellia Ling Aebischer, this creamy kale risotto is finished with a perfectly fried egg for richness. Nutritious greens, silky rice and golden yolk come together in an elegant, comforting dish.

Pro Tip: To easily strip the soft leaves from kale, grip at the base of the stem and run your hand along the stem to the tip, gripping loosely all the way.

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Ingredients

  • 1 bunch curly kale or cavolo nero
  • 2 cups arborio rice
  • 1 onion, finely diced
  • 4 cloves garlic, finely diced
  • 2 Tbsp olive oil
  • 1 cup white wine
  • 1 litre chicken-flavoured stock
  • 1 tsp salt
  • 100 g parmesan, finely grated
  • 4 eggs

Method

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  1. Place a large pot of water onto the boil. Meanwhile, strip the soft leaves from the stems of your kale by gripping the base of the stem and sliding your dominant hand down toward the tip, gripping loosely all the way. The soft leaves should peel right off, leaving clean stems behind.
  2. Once the first pot is boiling, place the kale into the boiling water and cook until wilted, around 3-5 minutes.
  3. Remove and place the kale into the container of a blender, along with one cup of the stock. Do not turn on yet; set aside to cool while you make the risotto.
  4. Place a second large heavy-bottomed pot over medium heat. Once hot, add olive oil, onion and garlic, plus a pinch of salt. The salt helps draw moisture out of the onions and stops them from burning as quickly.
  5. Once softened, add the rice and stir until glossy and coated. Add your white wine to deglaze and bring back to a boil, stirring for a few minutes to cook away the alcohol.
  6. Add 2 cups of the chicken stock and cook, stirring occasionally. About 5 minutes. Add one more cup of chicken stock to the risotto and stir. Continue repeating with water. About 15 minutes.
  7. Once the kale has cooled and your risotto is three-quarters of the way there, add it to a blender with the remaining stock and puree. A high-speed blender works best here for a smooth texture.
  8. Add the green puree back to the risotto and cook for a further five minutes. Your rice should still be a bit al dente, but it will continue to cook as it stands.
  9. Stir through half the parmesan cheese, then turn off the heat and rest for 10 minutes while you cook the eggs.
  10. For the eggs, place a large non-stick pan over medium heat. Add a sprinkle of parmesan cheese where each egg will go. Allow it to melt onto the pan, then crack an egg on top and cook until sizzling and crisp, and the egg white is cooked through, about 5 minutes.
  11. To serve, portion risotto into bowls and top each with a parmesan egg.

 

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Average Rating: 5

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