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Mushroom and Kale Risotto

Mushroom and Kale Risotto | A Couple Cooks

Mushroom and Kale Risotto | A Couple CooksMushroom and Kale Risotto | A Couple Cooks

After all those holiday sweets, we’re ready for something savory – are you? We’d been brainstorming entrees for a special holiday dinner when this farroto caught our eye. We decided to try a variation on a traditional risotto using our base recipe with added mushrooms and kale.

Shallot, butter, Parmesan and white wine create some kind of magic in this dish. If you’ve never tried a risotto, we’d highly recommend it. It’s not too difficult, and the flavor that can come out of these ingredients is something wonderful. If my family didn’t have the tradition of oyster stew each year on Christmas Eve, maybe they’d consider this dish (anyone else have this tradition?).

A few keys to a good risotto: make sure to use Arborio rice, which is short-grain rice used for making risotto. Resist the urge to rush the technique of adding broth to the rice and letting it cook down; this is what will lend the creamy texture. And, don’t omit the white wine! It adds the right complexity to the dish. If you’re in a pinch (like we were when we made this version), you can substitute brandy for a similar taste.

Enjoy, and happy holidays!

What are you making this year? Let us know your favorite dishes, or any new traditions you hope to start.

Mushroom and Kale Risotto
 
by:
Makes: 4
What You Need
  • 8 cups vegetable broth
  • 2 cups mushrooms (we used shiitake and oyster)
  • 1 bunch kale
  • 1 large shallot
  • 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
What To Do
  1. Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
  2. Clean and chop 2 cups mushrooms. Remove the stems from the kale and chop the leaves. Mince 1 shallot.
  3. 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 kosher salt, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add 1½ cups Arborio rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
  4. 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.
  5. 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.
Notes
Adapted from A Couple Cooks with inspiration from Hortus Cuisine
 

 

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Comments 15

  1. Skye

    I adore mushroom risotto anyway – and the Kale really adds some colour as well as an extra punch of flavour to the dish. Yum.

  2. Samantha

    This looks so delicious. With the white wine, do you have a suggestion on brand? We don’t drink really at all but wouldn’t mind trying it with the wine.

    Thanks!

  3. Valentina Hortus

    Hello Guys! :D

    Well, doesn’t this look fantastic! Risotto is such an autumn/holiday thing, it makes for a great addition to any table. I am already sick of just hearing about holiday food, even though I haven’t actually started eating anything…but risotto is an all-time winner :)

  4. Lety

    This looks delicious! Definetly I will try it. Last time I cooked risotto I came up with a recipe with red wine. So it gave a very interesting color! Thanks for sharing

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