Ingredients
- 2 shallots
- 1 lemon zest (grated)
- 1 kale
- 1 bunch
- 600 ml water
- 425 ml chicken stock
- 120 gr long rice (grain)
- 32 gr prosciutto
- 30 ml olive oil
- 20 gr parmesan
- 3 gr parsley
- 2 gr thyme (fresh)
- 4 slices scallions
*stems removed and leaves finely shredded Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid. Set aside. In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute until softened. Add prosciutto and cook, stirring, for 1 more minute. Add chicken stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving platter, then pour kale over it. Sprinkle with grated cheese.