Crispy Grilled Kale and Pancetta Risotto

Name: Crispy Grilled Kale and Pancetta Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Carnaroli or Arborio rice; 1 teaspoon minced garlic; 170 grams small bunch Tuscan kale, stems and coarse ribs removed; 1 teaspoons kosher salt, divided; 2 liters About reduced-sodium chicken broth, heated until steaming; 118 milliliters mascarpone cheese; 59 milliliters chopped oil-and-vinegar-marinated or oil-packed dried tomatoes; 3 Tbsps About olive oil, divided; 2 Tbsps finely chopped onion; 1 teaspoons pepper, divided; 28 grams diced pancetta or thinly sliced speck* cut crosswise into 1/2-in.-wide ribbons; 2 Tbsps unsalted butter, cut into chunks; 79 milliliters chopped toasted walnuts

Crispy Grilled Kale and Pancetta Risotto requires approximately 55 minutes from start to finish. This main course has 821 calories, 21g of protein, and 42g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have walnuts, pepper, kosher salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet.

Instructions

Heat grill to medium (350 to 450). In a large bowl, mix 1 tbsp. oil, the garlic, and 1/4 tsp. each salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic

Cooking Oil

Equipment you will use

Grill

Bowl

Add kale and toss to coat well. Dump onto grill, quickly arrange in a single layer, and grill, turning once, until streaked brown, 3 to 5 minutes. Set aside to crisp up, then slice into ribbons about 1/2 in. wide and 3 to 4 in. long.

Ingredients you will need

Kale

Equipment you will use

Grill

Brown pancetta in a medium saucepan over medium heat, about 4 minutes (if using speck, don't cook). With a slotted spoon, transfer pancetta to paper towels.

Ingredients you will need

Pancetta

Speck

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Add enough oil to fat in pan to make 2 tbsp.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add rice to pan, reduce heat to medium, and cook, stirring, until rice starts to toast slightly, 1 to 2 minutes.

Ingredients you will need

Toast

Rice

Equipment you will use

Frying Pan

Add onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until onion is softened, 2 to 3 minutes.

Ingredients you will need

Pepper

Onion

Salt

Add enough broth to just cover rice; cook, stirring constantly, until liquid is absorbed. Continue adding broth to just cover rice and stirring until it's barely tender, 15 to 18 minutes. If needed, add more broth so risotto is loose-textured; it will thicken a bit as it stands.

Ingredients you will need

Broth

Rice

Remove risotto from heat and loosely fold in pancetta, mascarpone, walnuts, butter, and tomatoes. Fold in most of kale and spoon into a serving dish. Top with remaining kale and serve immediately.

Ingredients you will need

Mascarpone