White Risotto With Corn Carrots And Kale Recipes

WHITE RISOTTO WITH CORN, CARROTS, AND KALE

Steps:

• Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook, stirring, until soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.
• Stir in 2 cups (480 milliliters) of the warm broth and salt and pepper to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Season with salt and pepper. Add 1/2 cup (120 milliliters) of the broth and continue stirring, adding more broth 1/2 cup (120 milliliters) at a time, until the liquid has evaporated and the rice is al dente, 20 to 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about 1/2 cup (120 milliliters) broth remaining.
• While the rice cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the carrots and brown slightly. Add 3 tablespoons water and reduce heat to medium-low. Cook until just fork tender, but still deep in color, adding additional splashes of water to the pan as needed. Add the kale and stir to wilt, 5 minutes more. Add the corn and cook until the kernels turn bright yellow but are still crisp, 1 minute more. Season the vegetables well and use a slotted spoon to remove them from the liquid.
• Stir in another 1/2 cup (120 milliliters) broth to the risotto as needed; add the remaining 3 tablespoons butter and the cheese and stir. Stir in the vegetables, or serve the risotto in bowls topped with the warm vegetables and coarsely grated Parmesan.

CELERY RISOTTO WITH DANDELION GREENS OR KALE

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
• Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
• Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

RISOTTO WITH BEANS AND KALE

Steps:

• In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
• While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
• Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
• Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
• Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.