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Kale Risotto with Broccoli Rabe and Shiitake

Chef Laurent Gras Recipes

Kale Risotto with Broccoli Rabe and Shiitake

Alta Editions

The bitterness of kale and broccoli rabe is tempered by the creamy richness of the risotto, the bold, salty flavor of Parmigiano, and the umami of the shiitake mushrooms.
— Laurent Gras

This Provence-inspired Kale Risotto with Broccoli Rabe and Shittake recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 20 minutes   |   Cooking Time: 30 minutes



For the Broccoli Rabe

  • ½ pound (200 g) broccoli rabe or rapini
  • 1 ½ tablespoons (20 ml) extra-virgin olive oil
  • Sea salt
  • Freshly ground white pepper

For the Shiitake

  • 1 pound (400 g) fresh shiitake mushrooms
  • 2 tablespoons (40 g) unsalted butter
  • Sea salt
  • ¾ cup (200 ml) chicken stock

For the Kale Risotto

  • 1 quart (1 l) chicken stock
  • ¼ cup (50 ml) extra-virgin olive oil
  • 2 large (50 g) shallots, finely chopped
  • 1 clove (10 g) garlic, minced
  • 1 cup (190 g) imported long-grain rice, such as Arborio, Vialone Nano, or Carnaroli
  • 1 ¼ cups (300 ml) dry white wine
  • 3 ounces (100 g) lacinato or Tuscan kale leaves, stems removed, leaves finely sliced
  • 2 large (50 g) shallots, finely chopped
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 g) mascarpone
  • 2 ounces (60 g) Parmigiano Reggiano, finely grated
  • Sea Salt


For the Broccoli Rabe

  1. Trim the tender tips of the broccoli rabe about 2 to 3 inches from the top of the stem. Remove the leaves from the stem and add them to the tips. Reserve the base of the stems for another use. Wash and pat dry the broccoli rabe tips and leaves. Heat the olive oil in a sauté pan over medium heat. Add the broccoli rabe and sauté for a couple of minutes until it starts to wilt. Season generously with salt, cover the pan to create some steam, and let cook for 5 minutes, or until fully cooked through. Season with freshly ground white pepper.

For the Shiitake

  1. Remove the stems of the shiitake mushrooms, briefly rinse the caps under running water, and pat dry. Do not soak the mushrooms, as they will absorb too much water. Cut the mushroom caps in half.
  2. In a medium sauté pan, melt the butter over low heat. Add the shiitake mushrooms to the pan, season with salt, and let sweat for 5 minutes or so, until some of the natural juices are released and the flavors start to develop. Add the chicken stock, cover with a lid, and braise for 10 minutes, until the liquid has reduced and glazed the mushrooms.

For the Kale Risotto

  1. Place the chicken stock in a small saucepan and bring to a boil. Reduce the heat to a simmer and hold it there. Place a two-quart saucepan over low heat and add 2 ½ tablespoons (30 ml) of the olive oil. When hot, add the shallots and garlic and sauté for 5 minutes until soft, but do not let them brown. Add the rice and stir with a wooden spoon to coat the grains with oil and to warm the rice. Add the white wine, turn the heat to medium-low, and keep stirring the rice to allow the wine to reduce and be absorbed. Add about ¾ cup (200 ml) of the simmering chicken stock to the rice and continue stirring. When the stock has reduced almost to dry, add another ¾ cup (200 g) of stock. Add the kale to the rice to give it enough time to fully cook. Continue adding the stock in this manner and stirring until it is evaporated and absorbed. The rice should cook for about 15 minutes total from beginning to end, so that it is soft all the way through, but not mushy. After the last addition of stock, let the liquid reduce and turn the heat to low. Add the butter and the mascarpone, stirring to melt and incorporate them. Add the Parmigiano and the remaining 1½ tablespoons (20 ml) of olive oil. The consistency should be soft and creamy, not gloppy. If necessary, add a little more chicken stock to thin it down. The risotto should be garnished and served right away, before it has time to set and congeal.

To Assemble the Dish

Spoon the rice into warm serving bowls and arrange the broccoli rabe and shiitake on top. Garnish with a drizzle of extra-virgin olive oil.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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