In a medium saucepan, bring vegetable stock and water of soaked porcini mushroom to a simmer and keep warm.
In a large saucepan, heat olive oil, add finely diced onions, and cook over moderate heat. Add hydrate chopped porcini mushroom and cook for about 2 minutes.
Add the rice and allow to taste at a very low heat for about 2 minutes (until slightly milky in color).
Add white wine, stirring until the liquid is absorbed. Stir in the hot stock, one cup at the time, stirring constantly by adding more stock once it has been absorbed, between 17 to 20 minutes.
The rice should be of creamy consistency all’onda (wavy).
Remove from stove top, add the raw carrot juice and begin the mantecatura (riscotto) by adding the parmigiano and butter, season with salt and pepper and stir until creamy consistency.
In a large bowl, combine the lemon juice, lemon zest finely chopped anchovies, and olive oil. Whisk it together obtaining simple vinaigrette, add the baby kale to the vinaigrette, toss gently, and adjust seasoning if needed
Served the warm risotto on a warm plate, top it with the crispy kale salad and serve immediately.
Chef Notes: This dish is inspired by me wanting to create a healthier way to make a simple mushroom risotto by adding the sweetness of fresh carrot juice and the crispiness of baby kale and anchovies creates this amazing UMAMI Best to cook and serve immediately.Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.Juice Pairing:Carry Your CaroteneWine Pairing: Cabernet Sauvignon Canadian.