|Nutritional Guidelines (per serving)|
This unusual Curried Risotto is full of flavor. Long grain white rice will work in this recipe, but if you use arborio rice the finished dish will be creamier.
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.
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 about it, use the lesser amount, or reduce it further. You can always add more before you serve the dish, but remember that the flavors of curry bloom when heated. A pinch of saffron, the world's most expensive legal spice, will make the curry a beautiful yellow color.
Leftovers of this risotto would be fabulous cooked like Risotto Cakes with Tomato Sauce, but garnish the little cakes with chutney and peanuts instead of the tomato sauce.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 tablespoons minced fresh ginger root
- 3 cloves garlic, minced
- 1 to 2 tablespoons curry powder
- 2 cups long grain white rice or arborio rice
- 5 cups vegetable broth
- Small pinch saffron threads, if desired
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup dried currants
- 1/3 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons chopped fresh flat leaf parsley
In large heavy saucepan, heat olive oil and 1 tablespoon butter over medium heat.
Add onion, ginger root, and garlic; cook and stir 5 to 7 minutes until the vegetables are tender. Add curry powder; cook and stir for 1 minute to develop the flavor.
Then add rice; toast, stirring constantly, for 4 to 5 minutes.
Place broth in small saucepan and add saffron threads, if using; heat over low heat.
Add 1 cup of the broth to the saucepan with the rice; cook and stir until rice absorbs most of the liquid.
Continue adding broth, stirring almost constantly, until rice is al dente. Add more broth or water if you like a soupier risotto; use less or cook it a few minutes longer if you like your risotto more firm.
Add salt and pepper and stir. Add currants, cream, and 2 tablespoons butter and stir. Cover and remove the saucepan from heat; let stand 5 minutes. Stir gently, sprinkle with parsley, and serve.