If you have been following my blog for a while, you know that I am a great proponent of the pressure cooker for quick and healthful meal preparation. I especially like to use the pressure cooker for risotto—in addition to being a time-saver, the result is perfectly cooked creamy rice, something restaurant chefs fail to achieve with consistency.
Dinosaur or Lacinato Kale
Dinosaur kale is also known as Tuscan kale, Lacinato kale, black kale or cavalo nero. It has dark leaves, almost blue-green, flatter than curly kale leaves and really is the most prized kale of all. I once read a nutrition article–where I don’t remember—that said Lacinato kale is richer in cancer-preventing antioxidants than its cultivar varietals.
This risotto is green and white and very tasty. Arborio rice is recommended for risotto. It has plenty of starch for creaminess, and the grains plump as they cook into perfect bites to your tooth. Brown rice just doesn’t substitute.
2 tablespoons olive or grapeseed oil
1 cup finely chopped onions
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine
3 ½ cups vegetable stock
½ teaspoon salt
1 bunch kale, stems removed and chopped in 1/2-inch pieces
2 tablespoons chopped basil or cilantro, optional
½ cup grated Parmesan or Pecorino cheese
Heat the oil in a pressure cooker. Over medium heat, cook and stir the onions and garlic, for about 5 minutes, until the onions are translucent. Add the rice, and continue to stir to coat the grains. Stir in the wine and stir for about a minute. Add the vegetable stock.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for four minutes. Take the pressure cooker to the sink and stop the cooking by running cold water over one half of the lid. When the pressure indicator has dropped, carefully remove the lid.
Return to the heat and stir in the kale and chopped herbs, if using. Cook and stir constantly until the kale has cooked and shrunk, about 5 minutes. If the risotto seems dry (not creamy) add more vegetable stock, continuing to stir. Stir in the cheese. Taste and add more salt if needed. You can also brighten the flavors with a splash of red wine vinegar—about a tablespoon.
Makes 6 servings.
