Equipment
Ingredients
Risotto Base
- 340 g kale, slivered
- 1550 ml vegetable stock
- 30 ml olive oil
- 100 g onion, minced
- 2 g salt
- 160 g arborio rice
- 1½ garlic, minced
- 120 ml white wine
Finishing
- 700 g black quinoa, cooked
- 60 g walnuts, chopped
- black pepper
- 57 g parmesan, freshly grated
Nutrition (per serving)
Method
Wash the kale and remove tough stems. Stack leaves and slice crosswise into thin slivers.
Pour the stock into a saucepan and bring to a gentle simmer (approximately 90°C/194°F). Maintain this temperature over low heat.
Heat olive oil in a heavy skillet over medium heat. Add minced onion and salt, cooking for 3 minutes until softened without browning.
Stir in the arborio rice and minced garlic. Stir constantly until the rice is coated in oil and the grains begin to crackle.
Pour in the white wine. Stir continuously until the liquid is fully absorbed by the rice.
Add 120ml (approximately 1/2 cup) of warm stock to the rice. Stir frequently over medium heat until the liquid is absorbed. Repeat this process for 10 minutes.
Incorporate the slivered kale into the skillet. Continue adding stock by the ladleful and stirring for 10 to 15 minutes.
Add one final ladle of stock along with the cooked black quinoa and chopped walnuts. Stir and cook for 1 minute.
Remove the pan from heat. Stir in the grated parmesan and black pepper. Adjust salt if necessary.
Ladle the risotto into bowls and serve immediately.
Chef's Notes
- Maintain a consistent, gentle simmer for your stock. Adding boiling stock can shock the rice and hinder the creamy texture development.
- Toast the Arborio rice thoroughly until the edges become translucent. This step is crucial for developing the starch that creates the signature creamy consistency.
- Stirring is key to risotto. Frequent stirring releases the starches from the rice, creating the creamy emulsion without the need for heavy cream.
- Don't overcook the kale. It should be wilted and tender but still retain a vibrant green color.
- The final consistency should be 'all'onda' – like a wave. It should flow gently when spooned onto the plate, not be stiff or watery.
Storage
Refrigerator: 72 hours — Store in an airtight container; the grains will absorb more moisture over time.
Reheating: Reheat on the stovetop with a splash of water or stock to restore creaminess.
