Chorizo & Kale Risotto
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 3 cups chicken broth/stock (, salt reduced)
- 2 tbsp tomato paste
- 2 cups tomato passata (Note 1)
- 1/2 tbsp olive oil
- 350g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7)
- 1 onion (, finely chopped (brown, white or yellow)
- 2 garlic cloves (, minced)
- 1 1/2 cups arborio rice (risotto rice), uncooked (Note 2)
- 1/2 cup white wine (sub with chicken broth or water)
- 5 cups kale leaves (, removed from stalk, torn into bite size pieces (packed) (Note 3)
- 2 - 4 + tbsp butter
- Freshly grated parmesan cheese (optional)
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Preparation
Step 1
Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
Step 2
Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
Step 3
There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
Step 4
Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
Step 5
Add rice and stir to coat grains in oil until translucent.
Step 6
Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
Step 7
Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.
Step 8
When the risotto is done (Note 5), remove it from the stove.
Step 9
Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
Step 10
Adjust salt and pepper to taste. Serve immediately! (Note 6)
Step 11
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