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olive oil salt shallots low-fat chicken arborio beans slivered kale salt freshly grated Parmigiano-Reggiano
Viewed: 59 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 2 ounces salt pork or bacon, cut in lardons
- 1/2 cup chopped shallots
- 5 cups low-fat chicken stock
- 1 cup arborio, carnaroli or baldo rice
- 1/2 cup cooked, drained dried beans or canned beans
- 2 cups slivered kale, firmly packed
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmigiano Reggiano, if desired
Method
- In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon.
- Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
- While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
- Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated.
- Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
- Add the beans and another cup of stock to the rice, and stir in.
- Cook for about 5 minutes, adding another half cup of stock from time to time if necessary.
- The rice should always be surrounded by liquid but never swim in the stock.
- Stir in the kale with more stock.
- Continue cooking, stirring and adding half cups of stock for about 20 minutes in all.
- When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite.
- Add salt and pepper to taste.
- Remove from the heat, and stir in the cheese if desired.
- Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.
