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Place 1 tablespoon butter in large skillet over medium high heat. Add mushrooms and cook 5-7 minutes, stirring occasionally, until browned. Add kale, season with sea salt, and continue to cook until wilted; then remove from pan and set aside.
In same skillet, heat olive oil and remaining 2 tablespoons butter over medium heat. Add minced onion and cook 2 minutes until tender. Add rice and cook 2 minutes, stirring occasionally, until rice starts to turn light brown. Stir in wine and cook until liquid is fully absorbed, about 2 minutes.
Add 2 ladles of hot broth to risotto. Cook, stirring occasionally until liquid is fully absorbed, then add 2 more ladles of broth. Cook in same manner for 12 minutes, adding two ladles and stirring.
When rice is al dente, reduce heat to low. Add 2 more ladles broth, Parmesan cheese, and a few grinds black pepper. Stir vigorously 1 to 2 minutes until risotto is thick and creamy. Then stir in sautéed mushrooms and kale. Taste and add additional salt, if desired. Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.