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Kale and Sausage Risotto

This dish uses Kale in a creative way to create a warming bowl of comfort food.

 

INGREDIENTS

40 gm butter

2 tbsp olive oil

1 onion, finely chopped

100 gm flat pancetta finely chopped

4 garlic cloves, finely chopped

300 gm alborio rice

100 ml each dry vermouth and dry white wine

750 ml chicken stock warmed

1 tsp fennel seeds

3 pork and fennel sausages, skin removed and coarsely crumbled

1 bunch of kale, stalks discarded, leaves torn

METHOD

1.  Heat butter and half the oil in a large saucepan over medium heat.  Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes).  Add rice, stir to coat, cook until just toasted (1 minute).  Add vermouth and wine and cook until almost evaporated ( 5 minutes), add stock a ladleful at a time, ensuring stock is adsorbed before adding more and stirring occasionally, until all is adsorbed and rice is al dente (20-25 minutes).  Add parmesan, keep warm.

2.  Meanwhile, heat remaining oil in a large frying pan over high heat.  Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes).  Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).

3.  Divide risotto among plates, top with kale, then scatter sausage over.  Serve immediately  with grated parmesan.