This integral kale and mushroom risotto is a quick and easy way to do restaurant-style risotto at home in a matter of minutes and in a single pan. To enjoy at home, as a vegetarian main course or side dish on a spring night with friends.
Risotto is so delicious and creamy, and this recipe matches (and even beats) restaurant quality. The shiitake mushrooms soak up the flavors of the wine and broth, and the use of fresh kale adds a distinctive touch to the dish. Incorporating butter and Parmesan cheese completes the preparation in the best way. With a spatula, mix well to integrate all the ingredients and activate the process that receives the name of rice shortbread.
This recipe relies on dried shiitakes, but they can be replaced by mushrooms, portobellos or porcini, for example. Although arborio rice is the classic short-grain and starchy rice, and therefore crucial to producing a creamy risotto. Another variety is carnaroli rice and why not, whole grain for a nutritious and high fiber result. I assure you, you won’t even notice that this one is made with brown rice.
Being a very rich and intense dish, white wine goes very well, but a glass of wine also pairs well. I admit that there is something relaxing about making risotto: the constant stirring, the aromas, and the satisfaction of watching the bowl of rice thicken to creamy perfection. It acts like a meditation.
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