Drain on kitchen paper and sprinkle with salt. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale.

Adding white wine and Dijon mustard at the beginning of the cooking process adds richness to the risotto. The Arborio rice is ...

Chef Walter Ferretto of the historic restaurant Il Cascinale nuovo in Isola d'Asti, which boasts a Michelin star maintained ...