Risotto has the reputation of being a difficult, complicated dish — but in reality, it’s the very definition of comfort food in most Italian kitchens. It does take some stirring, but it’s a delicious way to pull together your favorite flavors, and it’s not really that hard at all.
Here’s a delicious, creamy version that features earthy mushrooms, tangy sundried tomatoes and our zesty Kale Italia greens in a perfectly balanced dish that we think will be one of your favorites. It’s certainly one of ours!
Heat 2 tablespoons of the olive oil in a medium-size skillet. Add the mushrooms and sauté over medium-high heat until soft and brown. Remove from the heat and toss together with the sundried tomatoes. Set aside.
In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and sauté for 2 to 3 minutes. Add the garlic and continue to cook, stirring frequently, until the onion and garlic are soft and fragrant.
Add the rice and continue cooking, stirring constantly, until the mixture is hot, about 2 minutes. Add the wine and cook, still stirring constantly, until the liquid is almost completely absorbed. Add the hot stock a cup at a time, continuing to stir; wait until liquid is absorbed before adding more.
After the third cup of stock, add the mushroom and sundried tomato mixture. Continue to stir well until the liquid is absorbed. Add the last of the stock and the greens, thyme, salt and pepper. Keep stirring until the greens are wilted.
Remove the pot from the heat. Add the Parmesan cheese and stir until well combined. Serve hot. Enjoy!