In a medium saucepan, bring chicken broth to a boil and then lower the temperature to a simmer. Keep broth on burner.
Add olive oil to a separate medium sized saucepan and stir in shallots and onion over medium heat. Cook for about 3 minutes, until onion is translucent.
Add arborio rice to pot and cook for another 2 minutes, stirring gently.
Pour in white wine and stir. Let rice absorb all of the liquid.
Begin adding chicken broth to the risotto mixture one cup at a time, stirring in between each addition and waiting for liquid to absorb. You don't have to stir the risotto non-stop, but make sure you keep an eye on it and stir every now and then to prevent rice from sticking to the pot.
Stir in the blue cheese and kale, letting the cheese melt a bit and the kale wilt a bit.
Mix in the pine nuts and serve the risotto in individual bowls with additional pine nuts sprinkled on top.