Lacinato Kale and Celery Risotto

7 cups chicken or vegetable stock

2 tablespoons extra virgin olive oil

½ cup minced white onion

1 head celery sliced very thin. Reserve the leaves for later.

1 ½ cups arborio rice (any short grain rice can work in a pinch)

1 to 2 garlic cloves (to taste), minced

Salt and freshly ground pepper to taste

½ cup dry white wine

1 lacinato kale, chopped

2 tablespoons chopped celery leaf

⅓ cup (1 1/2 ounces) freshly grated parmesan cheese

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.

Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery, and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.

Stir in the rice and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladles at a time. The stock should just cover the rice and should be a gentle simmer. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. Stir often, but not constantly. After 10 to 15 minutes stir in the chopped kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.

Add the chopped celery leaves, and another ladleful of stock to the rice. Stir in the parmesan and remove from the heat.