Crispy Grilled Kale and Pancetta Risotto

INGREDIENTS

1 tsp

Garlic

2 tbsp

Onion

small bunch Tuscan kale

6 1/2 cups

Chicken broth, reduced-sodium

2 cups

Carnaroli or arborio rice

3/4 tsp

Kosher salt

1/2 tsp

Pepper

1/4 cup

Oil-and-vinegar

3 tbsp

Olive oil

1/3 cup

Walnuts, toasted

2 tbsp

Butter, unsalted

1/2 cup

Mascarpone cheese

1 ounce diced pancetta or thinly sliced speck* cut crosswise into 1/2-in.-wide ribbons