This creamy Kale Wild Mushroom Risotto is hearty and delicious. Wild Mushroom Risotto is one of my favourite dishes. I love making risotto because it requires requires love and attention. I also love the fact that it’s a relatively simple dish which lets the ingredients speak for themselves. This recipe is inspired by a beautiful risotto I recently enjoyed on a trip to Switzerland. As I was walking in the mountains, I saw wild mushrooms everywhere. This particular risotto was topped with sweet and nutty baby chanterelles. I have tried to recreate the recipe adding one of my favourite ingredients, Tuscan kale or cavolo nero. I love the nutty flavor of the wild mushroom combined with the slightly bitter and earthy taste of the Tuscan kale.
- 4 tbsp of extra virgin olive oil
- 400gr brown risotto rice
- a bunch of kale (cavolo nero), destemmed & finely chopped
- a mix of wild mushrooms (chanterelles, chestnut mushrooms, trompette de la mort, pied de mouton)
- 4 cloves of garlic, finely diced
- 1/2 carrot, finely diced
- 1/2 stalk of celery, finely diced
- 2 shallots, peeled and finely diced
- 2 glasses of dry white wine
- 1 liter of mushroom stock
- 1 tbsp of fresh thyme leaves
- a squeeze of fresh lemon juice
- a piece of Parmesan cheese, grated (optional)
- extra virgin olive oil
- freshly ground black pepper and sea salt
- Pre-heat your oven to 225 degrees.
- Heat the stock in a pan over medium heat. Heat 1 tbsp of olive oil in a pan and add 2 cloves of garlic, celery, shallots and carrot. Fry gently for 15 minutes until soft.
- Add the rice and fry for 1 more minute or until the rice looks glossy. Then add the wine. Allow the rice to absorb the wine while stirring constantly. When the rice has absorbed the wine, add 1 cup of the hot stock. Lower heat and allow the rice to absorb the stock while stirring constantly. Add another cup of stock when the stock has almost been fully absorbed. Make sure the rice never dries out,
- In another pan heat 1 tbsp of olive oil. Add the rest of the garlic and fry the wild mushrooms for 2-3 minutes over moderate heat. Then add the fried mushroom to a lightly greased non-stick baking ray. Sprinkle with fresh thyme leaves and drizzle with extra virgin olive oil. Season with freshly ground black pepper and sea salt. Roast in the oven for 5 minutes or until nicely browned. Remove from the oven and allow the mushroom to cool down a little before chopping up half of the mushrooms. Keep the rest of the mushrooms whole so you can use them to garnish your plates.
- When the risotto is almost done, add the finely chopped kale and the chopped mushrooms. Cook for 1-2 more minutes or until the kale is wilted. Remove from heat and add the grated Parmesan cheese and mix it into the risotto until you have a creamy texture.
- Serve the risotto with the wild mushrooms placed on top. Add a squeeze of lemon juice and drizzle a little extra virgin olive oil on top. To finish off, season with freshly ground black pepper and sea salt.