Tomato, Saffron and Crispy Kale Risotto
Italian Food For The Win
Risotto. This word is just plain scary. Does this ring a bell? If your anything like me, risotto making seems too complicated and finicky which means at the bottom of your easy and go to recipes. Today, I will change your mind.
I have been putting off risotto making for a while, although I have vivid memories of the best risottos my Mum would make. She is Aussie through and through so my Italian friends, don’t get me wrong they were nothing like traditional Italian risottos you find in the small restaurants along the ally ways while wondering the streets of Italy. But they were good. I never felt like I could master the technique of risotto making so I just never tried.
But never say never because one day, I tried. It maybe an “easy way out” style risotto but at the end of the day, it tasted good and I was able to brighten up my sisters day with providing her a surprise dinner. If you prefer a vegan option, then simply replace the chicken stock with vegetable stock or water and use vegan cheese instead of parmesan.
Tomato, saffron and crispy kale risotto
Ingredients
1 medium onion, diced
2 tablespoons of olive oil
1 cup of arborio rice
1 1/2 cups of chicken stock or water
400 gram can of tomatoes
1/2 teaspoon of saffron
2 stalks of kale
60 grams of finely grated parmesan
Salt and pepper
Method
Begin by placing the saffron in a small cup and pouring a tablespoon of boiling water over. This releases the flavours and colours.
In a large caserole dish, place the onion and oil on high heat. Cook for about 4-5 minutes or until onion is translucent. Add the rice and cook for a further 1-2 minutes. Add the stock or water as well as the tomatoes and saffron in the cup. Bring to the boil and reduce heat. Season with a pinch of salt and pepper as well as the parmesan. Cook on medium to low heat for around 20 minutes or until the liquid has been absorb.
Meanwhile, in a small non stick fry pan, add kale, 1 tablespoon of oil and a pinch of sea salt. Cook until kale becomes crispy and reduces in size. Once the risotto has absorbed the liquid, serve immediately in bowls, topped with the kale and an extra sprinkle of parmesan.
