Braised Kale Risotto 

Recipe follows story

I’ve developed an anchovy obsession as of late.  I can’t get enough of the salty goodness.  I lap them in between mounds of manchego and tomatoes, sandwiching them between fluffy bread and pressing every last bit until cheese and anchovy oil are leaking out of every side of my hot and perfectly pressed panini.

Kale, kale is another one of my obsessions.  The leafy green that’s healthy and hearty, that I do so enjoy heaping on my plate when eating a simple skirt steak or fried flounder. 

A box of arborio rice has been taunting my existence since Eve’s birthday dinner some 6 months ago.  I also happened to be harboring a large bunch of kale and anchovies …

It’s cold here in NYC.  My too tiny apartment is too hot and I’ve had a long weekend of rest, too much rich food and too much to drink.  For the most part, it was a positively perfect weekend. 

Why stop now?

Risotto paired with some of my favorite flavors seemed like a most marvolous meal to say farewell to a weekend that was restful, raucous and tasty.  

Braised Kale Risotto 

For Kale

2 T. extra virgin olive oil
2 T. red pepper flakes
5 cloves of garlic (peeled and sliced)
8 anchovy filets
1 large bunch of kale (torn and stemmed)
1/2 c. water
1 can whole plum tomatoes (roughly chopped) 
3 T. capers
12 Gaeta olives (pitted and roughly chopped)
 
-Heat olive oil in a large stock pot, over a medium flame, adding anchovies, garlic and red pepper flakes, cooking for 5 minutes until anchovies are completely dissolved
-Add kale in bunches and toss to coat with anchovies and oil
-Add water and toss
-Add tomatoes, lower flame, add capers and olives, simmering until kale is tender about 30-35 minutes

Put kale aside and begin to cook risotto 

For Risotto

1 T. olive oil
2 T. butter
1 large onion 
1 c. Arborio rice
1/2 c. wine
1 1/2 c. water
2 T. grated Locatelli cheese + 1/4 c. for serving

-Heat olive oil and 1 T. of butter in a large stock pot over medium heat and add onions, sauteing until light brown - about 8-10 minutes
-Add risotto and toss with onions, toasting and coating for 2 minutes
-Pour in 1/2 c. of wine and mix with the rice, stirring occasionally
-When wine is completely evaporated and absorbed, add water a 1/2 cup at a time, occasionally stirring, until rice is tender and fluffy (the whole process should take 15-18 minutes)
-Remove from heat, add remaining 1 T. of butter and cheese 
-Toss braised kale with risotto and serve as is or topped with more Locatelli