Cooking risotto takes some patience as the warm stock must be added 1/2 cup at a time and the rice stirred continuously. The effort is well worth it. This version is flavored with Italian sausage and kale.
Heat oil in large saucepan on medium heat. Add sausage; cook until browned, stirring to break into small chunks. Add onion and Seasoning; cook and stir 5 minutes or until onion is tender
Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed
Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Remove from heat. Stir in kale and 1/4 cup of the Parmesan cheese. Sprinkle with remaining cheese. Serve immediately
To Cook Risotto in the Oven: Using a Dutch oven, prepare as directed in Steps 1 and 2. Stir in 3 cups of the warm chicken stock. Bring to boil. Cover. Transfer to preheated 425°F oven. Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup stock, kale and 1/4 cup of the Parmesan cheese; mix well. Sprinkle with remaining cheese. Serve immediately.