Celery Risotto with Kale

Method

1. 1. Prepare the Broth:
      Heat the vegetable or chicken broth in a saucepan over low heat. Keep it warm throughout the cooking process.
   2. Sauté the Vegetables:
      In a large, deep pan, heat the olive oil over medium heat. Add chopped onion and garlic. Sauté until the onion becomes translucent. Add chopped celery and continue cooking until the celery softens.
   3. Add the Rice:
      Stir in Arborio rice. Cook for 1-2 minutes, stirring constantly, until the rice grains are lightly toasted.
   4. Deglaze with Wine:
      Pour in the white wine and stir constantly until it is absorbed by the rice.
   5. Cooking the Risotto:
      Begin adding warm broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente texture, which takes about 18-20 minutes.
   6. Add Kale:
      About halfway through cooking the rice, add chopped kale to the risotto. Continue adding broth and stirring until the rice is fully cooked and the kale is tender.
   7. Finish the Risotto:
      Remove the risotto from heat. Stir in grated Parmesan cheese until the risotto becomes creamy and glossy. Season with salt and black pepper to taste.
   8. Serve and Garnish:
      Spoon the creamy celery risotto with kale onto plates. Garnish with fresh chopped parsley and a sprinkle of lemon zest, if desired. Serve hot and enjoy your flavorful Celery Risotto with Kale.

   Pro Tips

   • Broth Choice: Use homemade vegetable or chicken broth for a depth of flavor that elevates the entire dish.
   • Stirring Technique: Stir the risotto gently but consistently to encourage the rice’s creamy consistency without becoming mushy.
   • Kale Selection: Opt for fresh, vibrant kale leaves without yellowing for the best taste and texture in the risotto.
   • Parmesan Rind: For an extra layer of flavor, add a Parmesan rind to the simmering broth. Remove it before serving.

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