Bon Appetit February 2015
1/2 cup Walnuts, coarsely chopped, divided
4 TB Olive Oil, divided
1 medium Onion, finely chopped
1 cup Arborio Rice
Salt and Freshly Ground Black Pepper
1/2 cup dry White Wine
1 small Garlic Clove
1 cup (packed) fresh Parsley leaves
3 TB chopped fresh Chives
2 cups torn Kale, divided
2 TB unsalted Butter
3 oz Parmesan, finely grated (about 2 cups)
Preheat oven to 350 F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool. Meanwhile, heat 2 TB oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, 5-8 minutes. Stir in rice, season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes. Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water, season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15-18 minutes (it should be undercooked). Meanwhile, pulse garlic and toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 TB oil and 1/4 cup cold water process until smooth. Season pesto with salt and pepper. Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bit and a sauce is creamy, about 3 minutes. Stir in pesto, butter, 3/4 Parmesan, and remaining kale. Adjust consistency with water, if needed season with salt and pepper. Serve topped with remaining walnuts and cheese.