Kale Risotto with Black Garlic and Crispy Kale

Name: Kale Risotto with Black Garlic and Crispy Kale
Prep time: 30 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 2 shallots; 2 tablespoons butter; 1 ½ cups (300 grams) risotto rice; ¾ cup (150 ml) dry white wine; 4 ¼ cups (1 liter) vegetable stock; oil for deep-frying; 1 cup (125 grams) young kale leaves; 6 ounces (200 grams) Gorgonzola or Taleggio cheese; 6 ounces (200 grams) Gorgonzola or Taleggio cheese; 3 cloves black garlic; 3 tablespoons extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Young kale leaves are as tender as lettuce and can be mixed into the risotto raw. If you’re using larger leaves, they can be chopped and braised in butter and white wine until tender. Truffle would be perfect with this dish, but the black crumbs that top this risotto are actually grated black garlic.

Ingredients

2 shallots
2 tablespoons butter
1 ½ cups (300

Europe
Netherlands
Main course
Gluten-free
Vegetarian

Method

FINELY CHOP the shallots. Melt the butter in a heavy-bottomed pan. Fry the shallot for 1 minute. Stir in the risotto rice and fry gently until the grains of rice are translucent.

ADD the wine and allow the rice to gently cook until the wine has been absorbed. Now add the stock in 3–4 stages. Allow each quantity of stock to be absorbed into the rice before adding more. Stir