Chicken Risotto with Tuscan Kale (cavolo nero) Recipe

Ingredients List

Serves 6 people

• 200 grams Botton Mushrooms sliced
• 1 cup dry white wine
• 1/2 tsp Salt
• 1/2 tsp Black pepper, freshly ground
• 60 grams butter, extra
• 3/4 cup grated parmesan
• 2 tbsp walnuts chopped
• 2 cups Tuscan kale (cavolo nero) shredded
• 1 leek finely sliced
• 2 cloves garlic finely chopped
• 6 cups chicken stock
• 20 grams butter
• 2 tbsp olive oil
• 600 grams diced chicken
• 400 grams arborio rice