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