Risotto with Kale and Bacon and the 80’s.

salad bar

(borrowed photo)

Wasn’t kale on the plate as a garnish or surrounding/covering the ice on the salad bar offerings  in the 80’s and 90’s? I wonder what took us so long to realize how awesome kale is!

I mean, someone discovered Paula Abdul and Debbie Gibson, but we had to go 30+ years without kale!!

photo 2 (1)

Well, at least we have found kale now and tonight you’ll find an easy way to make risotto. No more being stuck standing over the stove and stirring for 30 minutes

Plus this recipe has bacon and bacon makes everything bettah.

(even the disappointment of just now finding out about kale)

photo 1

Begin by dicing the onion and tearing the kale of the stalk into smaller pieces

photo 2

Cook bacon and remove, then cook onion in bacon drippings

photo 3

Arborio is an Italian short grain rice. It is high in starch, which is what makes it creamy and chewy. So you add the rice and stir, then bake.

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When the baking is over, you come back to the stove for a few minutes and add the kale, a little broth and the cheese

photo 1 (1)

Serve and sprinkle with bacon

It is creamy and satisfying and I bet you won’t miss the old way you made risotto one bit

photo 4

I ate mine with these guys

photo 3 (1)

And a little pork tenderloin

Risotto with Kale and Bacon

ingredients: 

4 slices bacon, chopped

1 large onion, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup Arborio rice

3 cups low-salt chicken broth, plus 1/4 to 1/2 cup

3 tablespoons fresh lemon juice (about 1 large lemon)

3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)

1 shallot, finely sliced into rings

1/2 cup freshly grated Parmesan

instructions: 

Heat the oven to 425 degrees.

In a large heavy saucepan or dutch oven, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Remove bacon and drain on a paper towel.

Add the onions, salt and pepper to the pan. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and the shallot and stir for 2 minutes. Add 3 cups of the broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed.

adapted from giada delaurentis/food network

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