Making risotto is like riding a bike; a bit of a workout, but the results are well worth it. And, once you learn how, you'll never forget. You'll never forget how to add just the right amount of hot water, or to stir until you hit creamy perfection. The pride you'll feel in the results is almost as good as this tomato-and-mozzarella special will taste as soon as you try the first spoonful. So, let's take off those training wheels and see how well you can balance… the flavors, we mean.
Peel and halve shallot. Cut into ¼" dice.
Core tomato and cut into ¼" dice.
Stem kale and coarsely chop.
Slice mozzarella thinly.
Start the Risotto
Carefully, transfer boiling water to mixing bowl.
Place pot used to boil water over medium heat. Add 2 tsp. olive oil, rice, and shallot to hot pot and stir constantly until rice is very lightly toasted, 2-3 minutes.
Add tomatoes and tomato paste and stir 1 minute.
Finish the Risotto
Add 1 cup hot water and ½ tsp. salt to pot with rice. Rice should just be covered by broth. Stir constantly, scraping the bottom of the pot, until nearly all water is absorbed.
Repeat this process as water simmers, stirring constantly, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch and has a creamy texture, it's done. There may be broth left.
Remove from burner and stir in Parmesan and butter. Season with ¼ tsp. salt
Cook the Kale
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pine nuts and stir constantly until toasted, 1 minute.
Add garlic and cook until aromatic, 30 minutes.
Stir in ¼ cup water, kale, ¼ tsp. salt, and a pinch of pepper. Cover and cook until wilted and tender, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing risotto with mozzarella and kale. Bon appétit!