Name: Rachael Ray's Red Wine Risotto with Kale & Mushrooms
Ingredients: 1 qt. chicken or vegetable stock ¾ cup (loosely packed) dried porcini or mixed dried wild mushrooms (about 1 oz.) ¾ lb. hen of the woods (maitake) mushrooms Olive oil cooking spray Salt and pepper 2 tbsp. olive oil 1 large shallot, finely chopped 4 large cloves garlic, grated or chopped 1 ½ cups Arborio rice ¼ tsp. ground allspice 1 cup sweet (red) vermouth or red wine 2 cups (packed) baby kale; or 2 cups (packed) stemmed Tuscan kale, blitzed in a food processor until finely chopped 3 tbsp. butter, cut into pieces 1 cup (about 4 oz.) grated Parmigiano-Reggiano

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