1. Place olive oil in a large non-stick saucepan over a low heat.
2. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
3. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
4. Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
5. Add the thyme, preserved lemon, kale for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
6. To finish risotto, add parmesan and seasoning, stirring until well combined.

To serve, scatter over toasted pine nuts, fried capers and extra parmesan.