ALLIUM & KALE RISOTTO
Recipe by The Leek and the Carrot
In my opinion, good risotto begins with good broth so if you have it in you - save the chicken carcass from your roasted or rotisserie chicken and simmer it gently in some water with salt overnight. When I make broth this way, I typically start with a full stock pot of water, add a cover (but leave it cracked so some moisture can escape), and keep it at the gentlest simmer possible. In the morning, it is reduced in half and yields 10-12 cups. You will only need 3 1/2 cups for this recipe but can freeze the rest for a future use (and future risotto!).
Serves 3-4
Takes 55 minutes
Ingredients:
3 1/2 cups chicken broth
3 tablespoons butter
5 scallions, white and pale green parts, thinly sliced
5-8 garlic scapes, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup arborio rice, rinsed
1/2 cup dry white wine
5 leaves kale, stems removed and finely chopped
1/2 cup finely shredded parmesan
Directions:
In a small saucepan, heat broth over low heat. Keep warm (but not simmering) while you prepare your risotto.
Melt butter in a large skillet over medium low heat. Add scallions, garlic scapes, salt, and pepper. Saute until fragrant and softened, 5-10 minutes. Add in rice and continue sauteing until butter is absorbed and rice is very lightly toasted, about 5 minutes. Add wine and simmer until absorbed, about 3 minutes.
Slowly, about a 1/2 cup at a time, add broth into the large skillet with the rice, stirring consistently* as you go to prevent the rice from sticking and release the starches. Do not add more broth until all of the previous addition has been absorbed. Stir in the kale with the last portion of the broth. In total, this process will take 30-35 minutes.
Remove from heat and stir in parmesan. Serve warm.
*Consistent stirring is what makes risotto creamy, so you’ll want to actively stir it for at least half of the cooking time.