Risotto with Lacinato Kale and Ricotta

When I set out to make this, I wasn't sure if I should cook the kale separately from the risotto, then add everything together at the end, or if I should just cook everything together from the start. I went with the one-pot, everything-together method, and I'm glad I did. Though it was a bit awkward to stir in the beginning, the kale cooked beautifully alongside the rice. The dish was cohesive and rustic. It was lovely.

3 tablespoons butter or oil (or a mixture of both)
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon red pepper flakes
1 teaspoon Spanish paprika
1 bunch lacinato kale, tough stems cut away, and leaves chopped
salt and pepper
1 1/2 cups arborio rice
4-6 cups vegetable stock, at room temperature or warmed
ricotta cheese (omit for vegan version)

Over medium heat, melt the butter and/or heat the oil in a large, heavy bottom pot. Add the onion, garlic, red pepper flakes, and paprika and cook until the onion softens. Add the kale, a little salt and pepper, and continue cooking for a few minutes, as the kale begins to wilt. Pour in the rice and continue cooking, stirring, for another few minutes.

Begin adding stock, one ladleful at a time, stirring all the while. Each time, stir until the mixture thickens and most of the liquid has been absorbed, then add more stock. Do this for about 20-30 minutes, until the rice is tender, but slightly al dente, and the mixture is thick and creamy. Taste and adjust the seasoning as necessary.

Serve with a scoop of fresh ricotta cheese.

Serves 4-6.