Risotto with Winter Vegetables

Clean the kale, remove the stems and cut into tender strips. Sauté diced onion and a pressed clove of garlic in a frying pan with olive oil, add kale and saute as well. Stir in marjoram and nutmeg. Deglaze with 1/2 quart clear soup and simmer for 20 min until tender. (The kale should not become too mushy.) Taste and refine with crème fraîche.

Finely dice celery, carrot, parsnip and leek and sauté in a saucepan with long grain rice, olive oil, diced shallots and garlic. Extinguish with enough clear soup so that there is twice as much clear soup as long-grain rice in the saucepan. Simmer with a lid on low heat for about 10 min, then remove the lid, keep stirring, add clear soup (the amount should always resemble a liquid porridge) and make al dente. At the end, fold in the white wine and season.

Put the risotto on plates and arrange the kale around it.

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