Preheat oven to 375 degrees with rack in the middle
Heat the avocado oil in a lidded dutch oven (I used a lodge cast iron) on medium heat. Add the onions and salt to taste and cook for about 10 minutes
Add the garlic and cook until both are browned
Add 4 cups of the stock and the wine, cover, and bring to the boil. Once boiling, remove from the heat, add the rice and stir. Pop it in the oven for 60 minutes with the lid on
Prepare the mushrooms 10 minutes before the rice has finished. Heat the avocado oil in a saucepan and add the sliced mushrooms with a pinch of salt. Cook, stirring occasionally, until they have absorbed most of their own juices and have turned a nice brown colour
Remove rice from the oven. Add the ¾ cup stock, pecorino, butter, balsamic vinegar and salt and pepper to taste.
Stir until everything is incorporated and the risotto is nice and creamy. Then add the mushrooms and the chopped kale and stir again.
Serve with extra pecorino or parmesan.