Welcome to another edition of “cook once, eat 3 times.” I prepared this dinner on Monday night and will be using the leftover risotto to make dinner tonight. Risotto is not a “quick” dinner due to the time that’s needed to allow the rice to absorb the liquid but if you do this on a night or day when you have more time, you can easily prepare two more meals that week using the leftovers.
This risotto recipe is unlike any other risotto I’ve prepared in that you use brown rice instead of arborio rice and you precook the rice. First you bring liquid (I used chicken stock) to a boil along with the rice and simmer for about 15 minutes. You drain the rice, reserving the liquid. The reserved liquid is combined with more chicken stock. Lots of chopped onion is sautéed in olive oil with lots of garlic and then you add in the rice. Add in the wine and once it’s cooked off, turn the heat down and begin adding the stock mixture 1/2 cup at a time, stirring until it’s absorbed. This whole adding liquid and stirring constantly game goes on for about 25 minutes. Once all the liquid is absorbed, reserve some of the risotto for another night and then add in the salt, pepper and cheese (I used manchego because our store wasn’t hitting on much Monday).
And then you prepare the kale sauté that tops it all off. Kale (I used baby kale) is sautéed in a little bit of EVOO. Once wilted, add in golden raisins and chopped pecans along with salt, pepper and a splash of vinegar (I used white wine vinegar).
I was incredibly impressed by how creamy the rice was despite not using arborio rice and I adored the kale topping. Especially the raisins (sweet) and pecans (nutty and salty).
Stay tuned for how I use the leftover risotto….