The trick is to add more stock of course

My friend is vegetarian. Or, I have loads of friends thats vegetarian. And I love that. This sunday we were invited to dinner. But as always, like the total-food-control-freak I am, I still cook. Even though I am in someone else's house. So... Yesterday I made risotto with muschrooms and black kale. Cavolo nero. Its awesome. It can be a little tough, so make sure you cook it for some time. My plan was to put truffle oil in it but I has to hangover in the supermarket so I forgot to buy it. Doesnt matter, it was so fucking good anyway.

700 g of aborio o carnalori(or whatever its called) rice

3 big yellow onions

2 big cloves of garlic

4 sticks of celery

250 ml of white wine

Lots of mushroom, maybe 5 big cups

8 big "leaves" of black kale

1,5 l of water

1 cube of organic vegetable stock

200 g of parmesan cheese

4 big knobs of butter

Olive oil

Chop the onions, garlic and celery in small pieces. Put in a bowl. Tear the mushroom into small pieces, do the same with the kale. This is to save time. You really dont have to chop everything. Put a casserole   with the water and stock in, on the stove and bring to the boil.

Add olive oil in one big casserole and some oil in a frying pan. Put the onion, garlic and celery in the big casserole and the mushrooms and kale in the pan. Fry the mushrooms and kale until the mushroom have a nutty color. Turn down the heat.

Return to the onion, garlic and celery which you had on medium heat. Fry until you can almost see through the onion, then add the rice. Fry for 1 minute, than add the white wine and turn up the heat. STIR!!

Now you can gradually add the hot stock. Stir and stir and stir. And add stock. When the rice is al dente, put some extra water in there. You want the risotto to be light but not hard and actually quite wet. Put your grated parmesan, butter and the mushrooms and kale in. Eat with some fresh spinach and extra olive oil.

THIS IS SO NICE. 

PUSS SIRI