Step 1

Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)

Step 2

Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.

Step 3

There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.

Step 4

Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.

Step 5

Add rice and stir to coat grains in oil until translucent.

Step 6

Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.

Step 7

Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.

Step 8

When the risotto is done (Note 5), remove it from the stove.

Step 9

Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).

Step 10

Adjust salt and pepper to taste. Serve immediately! (Note 6)