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

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.

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

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

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

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

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.

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

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).

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