by Arturo Dori

Ingredients – Serves 4

Vegetable broth

1 bunch of Cavolo Nero / Kale

3-4 Italian Pork sausages

1 small clove of garlic

Extra Virgin Olive Oil

300 grams of Risotto Rice-Vialone Nano or Carnaroli

Parmesan Cheese, grated

Salt

Method

Bring vegetable broth to the boil.

PREPARE THE KALE PESTO

Prepare the kale by removing the centre stalks.

Add to boiling water for approx 10 minutes.

Drain then add garlic, salt and olive oil.

Blend until a smooth puree and set aside.

Remove skin from the sausages and break into small meatballs.  Add to a fry-pan with a few tbsp of oil until brown, then set aside.

Heat a few tablespoons of extra virgin olive oil in your saucepan and add the rice.  Sautè until the rice changes colour then add the broth – just enough to cover the rice and the pesto.  Stir briefly then let simmer (without stirring) until the broth is absorbed.

Continue adding a little broth, stirring only just to blend.  Once the rice has cooked but risotto is still a creamy liquid, remove from the heat and let sit for a few minutes.

The next step is the most important and will ensure that your risotto is nice and creamy but not a gluggy blob of starch!

Add a good slug of extra virgin olive oil and about 3 tablespoons of grated parmesan.  Whisk or stir continuously to combine – this action releases the starch from the rice to give your risotto its lovely creamy texture.  Add the sausage and serve.

Add salt to taste but it shouldn’t be necessary as the pesto and sausage are both quite salty