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When I went gluten-free by doctor’s orders about a year ago, risotto was there for me when all other tasty carbs abandoned me. Risotto is a time-intensive, but worthwhile dish, that has no gluten whatsoever, but still allows me that familiar Italian style that I find myself craving without pizza and pasta in my life. I love it because it allows me an excuse to hover over a warm stove when I refuse to turn the heat up in my apartment. I love it because I can throw questionably turning vegetables in and no one is the wiser.
I’ve had some kale from the market in my fridge for a while now that was becoming a little undesirable. I figured I’d sautée what was salvageable and throw it into a risotto of some sort. Due to the regularity with which I make risotto, I can’t say I took this from any particular recipe. At this point, I essentially have the necessary ratios memorized and throw in whatever suits my fancy on that particular day. Today, my fancy included kale, mushrooms and sage.
