Farro-Kale Risotto

This recipe serves:  6

1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons corn oil margarine
8 ounces farro
1/2 cup white wine
5 cups beef stock, heated
3/4 pound kale, trimmed and chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound manchego cheese, shaved (optional)
1. Sauté the onions and garlic in olive oil until softened. Add the butter and farro, and stir until well-coated. Then add the wine and bay leaf, and reduce the liquid by half, stirring.

2. Add 1 cup on the hot beef stock and stir. With the heat on low, stir occasionally and add beef stock by the cupful, as needed, as the farro absorbs the liquid. Continue until the farro is tender and approximately all 5 cups are used. This will take approximately one hour.

3. Ten minutes before serving, stir in the chopped kale and leave on very low heat for about 10 minutes. The "risotto" is then ready to serve. If desired, top with shaved manchego cheese.

Serving Size: about 3/4 cup

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