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1
In a saucepan, mix the mushroom and vegetable broths and bring to a simmer; keep warm.
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2
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
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3
Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes.
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4
Transfer to a bowl.
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5
Add 1 tablespoon of the olive oil to the casserole.
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6
Add the kale and cook over moderate heat until wilted, 3 minutes.
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7
Add the kale to the mushrooms.
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8
In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil.
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9
Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes.
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10
Add the rice and stir until coated with oil and lightly toasted, 2 minutes.
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11
Add the wine and cook, stirring, until evaporated.
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12
Add 2 cups of the hot broth, cover partially and cook, stirring occasionally, until most of the broth has been absorbed, 10 minutes.
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13
Repeat with another 2 cups of broth.
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14
Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until it is mostly absorbed between additions, about 15 minutes total.
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15
Add the last cup of broth, the mushrooms, kale, thyme, 1/3 cup of cheese and the remaining 1 tablespoon of butter.
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16
Cook, stirring, until the risotto is creamy.
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17
Season with salt and pepper.
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18
Drizzle with oil and serve with cheese.
