Risotto with Lacinato Kale

Bring broth and water to a slow boil while you prepare other items.

Remove the thick tough stems from the kale. Chop remaining leaves. Reduce pot to simmer and add kale. Simmer for 7 minutes. Remove kale with tongs and place in sieve to drain. After a few minutes of cooling, place kale in a bowl and return drippings to simmering pot. In a deep pot melt butter with olive oil. Sauté onion, garlic, and sea salt, covered, over medium heat until softened. Stir. Add rice, stir to coat with onion mixture. Add wine and cook until wine is absorbed. Begin to add the broth in ½ cup portions. As each ½ cup is absorbed by the rice mixture, add another ½ cup. Continue until rice begins to resemble thick oatmeal. This should be approx. 20 minutes and you will probably have leftover broth. Remove from heat and stir in cheese. Add another ladle of broth if rice mixture seems too dense after the cheese is added. Serve in large wide bowls with warm drained kale and curried apples on top.