Melt butter a large skillet over medium heat. Add mushrooms, kale, and salt. Cook, stirring frequently, 3-5 minutes or until softened and fragrant.

Stir in the minced shallot and rice; cook an additional 1-2 minutes.

Add white wine and gently stir until majority of liquid is reduced.

Gradually add broth, 1/4 cup at a time, stirring until absorbed after each addition.

Remove from heat and stir in the Parmesan cheese. Adjust seasoning to taste.

Let stand a few minutes before serving warm.