How to make
A non-traditional risotto, but at the expense of that - tasty and easy.
Crush the garlic cloves and fry them in olive oil on low/moderate heat, until they release their aroma. If they are small, you can add a third clove, since we are not going to add onions in this aromatic risotto.
Put the washed and chopped kale leaves together with the rice and wine. Stew for about 3 minutes and add the mascarpone, saffron and as much salt as you like.
Then pour the hot broth in portions and stir, until it is absorbed. The process takes 15 minutes.
Finally, season with more salt, if needed and freshly ground black pepper.
Divide the finished risotto with kale and mascarpone into two or three portions, sprinkle generously with crunchy sunflower seeds and decorate with aromatic leaves of fresh basil.
Enjoy your meal!
