Enough for 6.
- 7-8 cups good-quality vegetable or chicken stock
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 anchovy fillets or about 1 teaspoon anchovy paste
- Salt, as needed
- 2/3 cup Arborio rice
- 2 to 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 exceedingly large (approximately 16 ounces / 454 g) bunch of kale, well washed, stemmed and cut into slivers
- 3 cups cooked black quinoa
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup (57 g) grated Parmesan cheese, plus more for serving
- Zest of half a lemon
- Freshly-ground black pepper
- Peperoncinio in oil or dried red pepper flakes
In a saucepan, bring the stock to a simmer.
Heat the olive oil in a wide, heavy saucepan over medium heat (I used a 5-qt Dutch oven). Cook the onion with a generous pinch of salt until tender but without colour, around 3 to 5 minutes. When you think the onion is about a minute away from being ready, add the anchovies, stirring them into the onions and breaking them up with the back of the spoon.
Tip the rice and garlic into the pot, and stir until the grains separate and start crackling, around 3 to 5 minutes. Add the wine while still stirring, and continue until it evaporates. Pour in about 1/2 cup of stock, and cook, stirring regularly, until the liquid is just about absorbed. Add another couple ladlefuls of stock, and continue in this fashion, stirring in the stock then adding more once the rice is almost dry. After 10 minutes, start adding the kale, in batches as necessary. Cook as before, with regular additions of stock, then stirring in between, until both the rice and kale are tender.
Stir in the black quinoa, most of the walnuts, the Parmesan and lemon zest. Pour in enough stock to wet everything to your liking, giving it all a few good turns in the pan to give the broth a chance to thicken. It should be lush and creamy. Check for seasoning, then serve straight away with more cheese, the reserved walnuts and the peperoncino.
Source : Seven Spoons