Risottos can also be vegan and this particular version which was served at our local restaurant is no exception. This kale risotto with mushrooms is easy to make and very enjoyable to eat. Serve this risotto with a bitter salad and plenty of ricotta on top. You can also add some roasted mushrooms to add even further flavour to this risotto.
A risotto ready for the harvest when it comes in late summer.
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Equipment:
- Heavy bottomed frying pan or skillet
- wooden spoon
Preparation time: 10 minutes; Cooking time: 40-50 minutes
Serving Size: 4
Ingredients
- 280g to 300g (9 oz.) green, black or curly kale with stems removed and chopped roughly
- 1 large onion or 2 medium onions, peeled and finely chopped
- 2 cloves of garlic , peeled and finely chopped
- 4 or 5 sticks of celery , trimmed and finely chopped
- 1 carrot, well chopped
- 1½ to 2 wineglasses of vegan dry white wine
- 1.1 litres (2 pints) chicken or vegetable stock
- 150g/5 and 1/4oz Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 knob of unsalted butter
- 400g/14oz risotto rice
- sea salt
- freshly ground black pepper
- 2 Tbsp ricotta to serve
Preparation:
- Heat the stock if it is prepared from other sources. Stock cubes do it for me if I haven’t any other source in a large saucepan.
- Add the olive oil and butter to a separate large pan. Start heating on a low heat. You can add the rice and toast for two minutes beforehand and remove before going back to step 3.
- Prepare a soffrito by adding onion, garlic, carrot and celery, and cook very slowly for about 15 minutes without colouring.
- When the vegetables have softened, add the slightly cooked rice and turn up the heat.
- Lightly fry the rice and make sure to keep stirring it. In a few minutes it will appear slightly translucent.
- Add the wine/vermouth and always keep stirring.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
- Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- This will take around 15 to 20 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
- Add the kale and continue adding the stock until the rice softens but still retains a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
- Ensure the seasoning is followed through.
- Add boiling water if and when the stock runs out.
- Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 to 5 minutes.
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