Risotto Aux Champignons Sauvages, Bacon, Crème Sûre, Chou Kale Recipe

Cook the Bacon

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave the bacon fat in the skillet.

Sauté the Vegetables

In the same skillet, add olive oil if necessary, and sauté the chopped onion and minced garlic until translucent. Add the wild mushrooms and cook until softened.

Toast the Rice

Add Arborio rice to the skillet and toast it for about 2-3 minutes until slightly translucent.

Add Broth Gradually

Pour in the vegetable broth, one ladle at a time, stirring frequently. Only add more broth once the previous addition is absorbed. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Kale and Cream

Stir in the chopped kale, heavy cream, and grated Parmesan cheese. Cook for a few more minutes until the kale wilts and everything is heated through.

Finish Up

Mix in the crumbled bacon, and season with salt and black pepper to taste. Remove from heat.