Off the Cuff Turmeric Risotto

Warm the broth in its own saucepan. Meanwhile, heat the oil in a heavy sauté pan or Dutch oven on a different burner. Add the onions and swirl them around until translucent, but not brown. Toss in the Calabrian chili as well. Get that oil nice and tasty. Throw in that garlic. Sauté your vegetables—in the same pan—in order from hardest to softest: First the peppers and the stems of the kale until just lightly soft, then your mushrooms. Hold the julienned leaves for later. Go ahead and salt generously. Now toss in your rice. Spin it around in your oil for something like 5 minutes, no more then ten. When it's nice and toasty, give it a splash of your wine and stir constantly until the liquid evaporates. Ladle in your broth until the whole affair is just barely covered. Stir, stir, stir until it's almost all evaporated. Then ladle in some more. Ladle, stir, refill—this is the motto. Keep this up until your rice has a slight chew, but isn't at all chalky. Everyone's al dente is up to them, anyways. Fold in the sliced kale leaves and let them soften. Drizzle in a bit more stock if the risotto starts to look dry and keep stirring Sprinkle in the grated turmeric (using a microplane works best here) and stir until incorporated. Watch the color change before your eyes. Beautiful, huh? Top everything with a friendly dash of salt and serve with parmesan and a drizzle of olive oil.