One thing leads to another. We can apply this to leftovers. Since I wasn't in the mood to eat Kale the whole week in the way I prepared it lately, I intended to be creative with my leftovers.
Another contributing factor was this celery I still had on stock and needed using up.
In that case 1 + 1 was not 2, but ... kale risotto.
Since the kale part is already eh ... ready, we primarily need to focus on the risotto.
The basic risotto always goes the same way.
Start with some olive oil in your pot and add some finely chopped celery or onions and stew them for a while until they get soft (yes, always the same).
Then pour in your risotto rice and turn everything around to get your rice coated.
After that pour in some white wine or vermouth. Let it cook away.
In another pot you already have some stock ready (I used about one litre).
Ladle by ladle add the stock to your risotto. You only add another ladle of stock when the previous one has been absorbed. Repeat this until all the stock is gone. That should be between 15 and 20 minutes.
Now we add the leftover kale and the sausage, which has been cut into small pieces. Mix everything thoroughly.
To finish we add a tablespoon of butter and about a handful of grated parmesan. Cover the risotto and let it simmer for about three minutes.
After that mix again and then you are ready to eat. Plate up as much of the risotto you want to eat and grate over some extra parmesan.
Well, I couldn't eat all the risotto. And since I want to be creative with my leftovers, one thing leads to another ...