Bring a touch of Italian elegance to your table with chef Fredrik Eriksson's luxurious saffron-infused risotto, topped with crispy kale and toasted almonds. Creamy, golden, and bursting with flavor, it’s a dish that feels just as special as the occasion. Perfect for dinner parties or when you simply want to elevate your everyday dining.

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Ingredients for the topping

• 1 bunch of kale
• 100 ml almonds (about 2/3 cup)
• Olive oil
• Salt

Ingredients for the risotto

• 3 shallots, finely chopped
• 1 ½ liters (6 1/3 cups) chicken or poultry stock
• 4 tbsp olive oil
• 350 g (about 2 cups) Carnaroli or Arborio rice
• 200 ml (3/4 cup) dry white wine
• 1 packet saffron (0.5 g)
• 2 ½ dl (1 cup) finely grated Parmigiano Reggiano
• Salt and freshly ground black pepper
• High-quality olive oil for drizzling

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Instructions:

Prepare the Topping

• Preheat the oven to 150°C (300°F).
• Remove the kale leaves from their stems and tear into bite-sized pieces.
• Massage with olive oil, then spread out on a baking sheet. Roast in the oven for 15–20 minutes until crispy. Transfer to a paper towel and sprinkle with salt.
• Roughly chop the almonds. Toast them in a skillet with a drizzle of olive oil over medium heat until golden, then season with salt.

Cook the Risotto

• Heat the stock in a saucepan and keep warm on low heat.
• In a separate heavy-bottomed pot, heat the olive oil over medium heat. Sauté the shallots until soft but not browned.
• Increase the heat slightly and stir in the rice, cooking for about a minute until it’s well-coated and slightly toasted.
• Add the wine, stirring until it has been mostly absorbed.
• Lower the heat and begin adding the warm stock a ladleful at a time, stirring frequently. Wait until the stock is almost fully absorbed before adding more.
• After 5–6 minutes, dissolve the saffron in a few tablespoons of the stock and stir it into the risotto.
• Continue cooking, adding stock as needed, for a total of 18–20 minutes, until the rice is creamy but still has a slight bite to the center.

Finish and Serve

• Remove the risotto from the heat and stir in the grated Parmigiano Reggiano. If needed, add a splash of stock to achieve a loose, creamy consistency. Season with salt and black pepper to taste.
• Drizzle with olive oil and top with the crispy kale and toasted almonds. Serve immediately with extra grated Parmigiano on the side.

A Note on the Rice

Carnaroli Gran Reserva is no ordinary risotto rice. This “superfino” variety boasts an exceptionally high starch content, aged for two years with the husk on to develop its deep, nutty flavor. Its superior quality guarantees a velvety, flavorful risotto with unparalleled creaminess.