|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Curry and risotto may sound like an unusual combination, but they go together perfectly. Since curries are frequently eaten with rice anyway, why not make it all one dish?
If you love the flavors of curry, use the larger amount of curry powder in this recipe. If you're new to Indian cuisine and aren't sure, use the lesser amount to start and taste for seasoning at the end. You can always add more before you serve the dish—just remember that the flavors of curry bloom, or become more rounded, when heated. A pinch of saffron, the world's most expensive legal spice, will make the curry a beautiful yellow color.
Dried currants add a light, fruity sweetness. If you can't find currants, you can substitute raisins or sultanas. A touch of heavy cream at the end adds richness, and fresh parsley keeps the dish fresh.
It's important to stir frequently when you make risotto. The stirring action helps the rice release starch, which thickens the liquid and makes the finished dish creamy, just like risotto should be. Don't walk away in the middle of this recipe—it needs your attention. Luckily it doesn't take long to make, and your hard word will go rewarded with delicious results.
- 5 cups vegetable broth
- 1 pinch saffron (optional)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 onion (finely chopped)
- 2 tablespoons fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 to 2 tablespoons curry powder
- 2 cups arborio rice (or other medium-grained white rice)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup dried currants
- 1/3 cup heavy cream
- 2 tablespoons fresh parsley (flat leaf, chopped)
Place the broth in small saucepan and add the saffron threads (if using). Heat over low heat.
In large heavy saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the onion, ginger, and garlic. Sauté for 5 to 7 minutes, or until the vegetables are tender. Add the curry powder and cook, stirring, for 1 minute to develop the flavor.
Add the rice and cook, stirring constantly, for 4 to 5 minutes.
Add 1 cup of the hot broth to the saucepan with the rice. Cook and stir continuously until the rice absorbs most of the liquid.
Continue adding broth 1 cup at a time, stirring and cooking until most of the liquid is absorbed. Repeat until the rice is al dente. Add more broth or water if you like a soupier risotto, or use less if you like your risotto with less liquid.
Add salt and pepper and stir. Add currants, cream, and remaining 2 tablespoons butter and stir until melted and combined. Cover and remove the saucepan from heat; let stand 5 minutes.
Stir gently. Sprinkle with parsley and serve.