An il Fustino recipe

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This technique makes a creamy risotto without all the stiring. Adding the kale and bacon right at the end perks up the flavor.

Serves: 4

Risotto with bacon and kale


4 slices, bacon - coarsely chopped
1 large, onion - chopped
1 teaspoon, kosher salt
1/2 teaspoon, freshly ground black pepper
1 cup, Arborio rice
3 cups, chicken broth, plus 1/4 to 1/2 cup
3 tablespoons, fresh lemon juice - about one lemon
3 cups, kale leaves - chopped into 1" pieces
3/4 cup, cooked chicken - optional
1/2 cup, parmesan cheese - grated


  1. Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
  2. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
  3. Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
  4. Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken (optional), kale, and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

Recipe courtesy Giada De Laurentis.