Mushroom Monday: Mushroom Risotto with Steamed Mushroom Kale

I had a brilliant thought: be the Next Iron Chef. No, not really. But I liked the idea of an item becoming the theme of my meal, and so I decided to make mushroom Parmesan risotto with mushroom steamed kale.

Ingredients:

  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 cup uncooked risotto/aborro rice 
  • 1 quart mushroom broth
  • 4 or 5 mushrooms
  • 1- 1 1/2 cups of uncooked kale
  • a sprig of rosemary (optional)

Directions:

  • heat olive oil in large sautéing pan. (You don’t want a growing risotto monster on your hands.)
  • Add risotto and let brown on medium heat for 2 minutes. Add minced garlic, stir and immediately begin to gradually add mushroom broth.
  • Here’s the pain of this dish. Risotto is such an attention hog. It demands your attention for 20-30 minutes….but keep in mind the delicious result!
  • About 20 minutes into the risotto cooking, put risotto on medium-low to low. (It can deal for five minutes.) Add water to another pot- this will be for the kale/mushroom combo.
  • Wash kale and mushrooms. Cut mushrooms into smaller pieces.
  • Once water is boiling in second pot, add kale, mushrooms and rosemary. Cover, reduce to medium-low heat. This will cook next to the now attention starved risotto for ten minutes.
  • Check on the steaming kale and mushrooms about five minutes in, just to make sure you don’t have it on too high of a heat setting.
  • Once the risotto is at an al dente texture, you’re done! Drain kale and mushrooms. Serve together and add as much Parmesan cheese as you like. Enjoy the mushroomy goodness.
Photo Dec 10, 7 51 55 PM

My mushroom broth- bought at Whole Foods!

Photo Dec 10, 7 48 29 PM

Mushrooms and kale, looking very artistically towards the final product

Photo Dec 10, 7 48 24 PM

The final result- mushroomy goodness

The final result- mushroomy goodness



One thought on “Mushroom Monday: Mushroom Risotto with Steamed Mushroom Kale

  1. Marguerite says:

    The mushroom and rosemary combo is wonderful. Thanks for a great recipe. Trying it just in time for Lent!


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