-
1
Warm the broth in its own saucepan. Meanwhile, heat the oil in a heavy saute pan or Dutch oven on a different burner. Add the onions and swirl them around until translucent, but not brown. Toss in the Calabrian chili as well. Get that oil nice and tasty.
-
2
Throw in that garlic. Saute your vegetables-in the same pan-in order from hardest to softest: First the peppers and the stems of the kale until just lightly soft, then your mushrooms. Hold the julienned leaves for later. Go ahead and salt generously.
-
3
Now toss in your rice. Spin it around in your oil for something like 5 minutes, no more then ten. When it's nice and toasty, give it a splash of your wine and stir constantly until the liquid evaporates.
-
4
Ladle in your broth until the whole affair is just barely covered. Stir, stir, stir until it's almost all evaporated. Then ladle in some more. Ladle, stir, refill-this is the motto. Keep this up until your rice has a slight chew, but isn't at all chalky. Everyone's al dente is up to them, anyways. Fold in the sliced kale leaves and let them soften. Drizzle in a bit more stock if the risotto starts to look dry and keep stirring
-
5
Sprinkle in the grated turmeric (using a microplane works best here) and stir until incorporated. Watch the color change before your eyes. Beautiful, huh?
-
6
Top everything with a friendly dash of salt and serve with parmesan and a drizzle of olive oil.
