not a fan of kale? You will be after eating this luxurious meal. The kale is chopped super-fine so it melts into the risotto and therefore your mouth.
Pecorino is delicious, but you could definitely sub for parmesan or goat cheese.
The olive oil over the top is a must!
Kale and pecorino risotto
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Set your stock in a saucepan to a simmer.
In a large, heavy-bottomed frying pan, saute the kale in a little of your olive oil until wilted, and then cook a further 10 minutes. Remove and set aside.
Add the rest of the olive oil and 2 tablespoons butter to the same pot and saute the shallots, garlic, celery and carrot gently until softened.
Add your rice and stir constantly a few minutes, until the rice is covered in the oil and starting to heat up.
Add the white wine and stir to absorb.
Add the warm stock a ladleful at a time, stirring constantly, until the rice has absorbed it before adding the next ladle.
When the rice is tender (use more stock or water if it feels too dry), add the kale, butter, and pecorino. Stir until cheese and butter has melted.
Cook until the risotto is hot, adjusting the seasoning and the texture to your liking.
Serve with olive oil and extra parmesan over, along with cracked black pepper.