Sunday Italian Special: Tempting Rice Bowls To Relish

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice – Italian Arborio. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding 1/2 cup of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains. Meat and mushroom risotto pair best with light red wines, such as Pinot Noir and Lambrusco or earthy undertones such as Chardonnay.

Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Once you perfect a basic risotto, you can try a variety of risotto recipes that include vegetables and proteins such as lobster and chicken. Accompany the risotto with a salad or cooked vegetables and Italian bread.

Here are a few of my “Desi Twist Riso Rice Bowl” variations to suit our taste and palate with a little twist of taste in the Indo- Italian delicacy!

DESI MAKHNI RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Jeera-1/2 tsp

Bay leaf-1 no

Onion-1 small chopped

Tomato puree- 1 cup fresh

Ginger-garlic paste-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Coriander powder-1/2 tsp

Turmeric powder-1 pinch

Garam masala powder-1/4 tsp

Cashew paste-1 tbsp.

Fresh cream-2-3 tbsp.

Choice of veg/non-veg- paneer/ chicken cubes/ mushrooms/broccoli/ zucchini, Babycorn etc can be used.

Cheese- 2-3 tbsp. grated

Olives- 2-3 tbsp. sliced- black or green

Fresh herbs-2-3 tsp, parsley, coriander.

Method

1. Pre-prep all the ingredients for the desi Makhni Italian style rice dish.
2. Heat oil in a pan add in the bay leaf, onions, jeera, ginger-garlic paste and cook it for 8-10 mins, add little water as needed.
3. Now add in the tomato puree and kasuri methi, salt, all powdered spices and mix well, simmer for 4-5 mins, add little water if needed.
4. Add in the cashew paste and fresh cream on a low flame and blend it all in very well. Add in choice of cooked non-veg cubes of chicken tikka or seekh kabab, paneer tikka or grilled mushrooms etc and simmer the choice of veggies for 2-3 mins.
5. In a separate pan, heat butter and add in the washed rice and saute it for a couple of minutes and add 1 cup water and little salt to taste and cook it until well-cooked add water or stock as needed just to cook the rice to the bite.
6. Once the rice is almost cooked, add it into the gravy and mix lightly, cover and give it a dum for 10-12 mins on a low flame with a tava below and tight fitting lid.
7. Finally add in the olives, cheese and fresh herbs and mix and serve immediately with some nice roasted papad/ bowl of salad.

CHIC- N –VEG RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Bay leaf-1

Peppercorns-2-3 no

Garlic-1 tsp chopped

Onion- 1 small chopped

Boneless chicken cubes-1 cup

Green zucchini-1/2 sliced

Carrot-1/2 sliced

Red/green capsicum- ½ cup cubes

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Cheese- 2-3 tsp

Cream-2-3 tbsp.

Soy sauce- 1 tsp

Method

1. Prepare all the ingredients for the chic- n- veg combo risotto.
2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute them for a few seconds, add in the risotto rice/ regular rice as desired and saute for 1 min.
3. Add in the seasonings and herbs, chili flakes to taste, mix well and add water/stock to cook and simmer for 6-8 mins.
4. Now add in the veggies, soya sauce and mix, continue to cook for another 10-12 mins, add in the fresh cream on a low flame mix and add in the garam masala powder, continue to cook for 2-3 mins more.
5. Finally add in the cheese and fresh herbs and serve hot.

LENTIL COMBO RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Salt and pepper to taste

Assorted lentils/ dals of your choice-1/2 cup mix- soaked 20 mins

Turmeric powder-1/4 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2-3 no

Garlic-1 tsp chopped

Onion-1 small chopped

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cream- 3-4 tbsp.

Cheese- 2-3 tsp

Assorted toasted nuts- 2 tsp sliced

Assorted seeds-1-2 tsp, flax seeds, sesame seeds etc

Method

1. Prepare all the ingredients for the lentil combo risotto.
2. Heat oil and butter in a pan, add in the cumin seeds, slit chilies and garlic, onions and saute for a few mins.
3. Add in the drained lentils, rice, veggies and saute on a high flame for 2-3 mins, add turmeric, salt, pepper, herbs, chili flakes.
4. Now add in water/stock and allow to simmer and cook for 12-15 mins, once the rice, lentils, veggies start getting soft, add in the cream and herbs, mix and cook for 8-10 mins
5. Finally add in cheese and fresh herbs and serve hot.

TEMPERED MUSHROOM RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Ginger-1 tsp shredded

Salt and pepper to taste

Fresh button mushrooms-8-10 no, sliced

French beans- 6-8 no, cut into smaller pieces

Use any assorted veggies of your choice like broccoli, zucchini, eggplant, Babycorn, water chestnuts for crunch etc.

Garlic-1 tsp sliced

Spring onion/ shallots- 2-3 tsp chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Bay leaf/ peppercorns/ cinnamon stick -1-2 pieces each

Garam masala powder-1/4 tsp

Fresh cream- 2-3 tbsp.

Cheese-2-3 tsp grated

Assorted fresh herbs-1-2 tsp for garnish

Add a little schezuan sauce/ hot garlic sauce/ pepper sauce etc for more taste/ variety.

Method

1. Prepare all the ingredients for the tempered mushroom risotto.
2. Heat oil and butter in a pan and temper the pan with ginger, and garlic, the whole spices, saute for a few seconds for a nice aroma to develop then add in the onions/shallots cook for couple of mins.
3. Add in the rice, mushrooms, beans, salt, pepper, herbs, chili flakes and saute on a high flame for 2 mins, add in water/stock and allow to simmer and cook, add more water/stock as needed.
4. Now add in the fresh cream and mix well, simmer for another 4-6 mins, and finally add in some garam masala powder, cheese and herbs as per flavor and serve hot.

VEGGIE WONDER RISO RICE BOWL

Ingredients

Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup

Water/stock- 2 and a half cups

Oil / olive oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Carrot-1/2 cubed

Green peas-1/4 cup blanched

Asparagus/ broccoli, Babycorn, mushrooms etc-1 cup cut, blanched.

For non-veg, use chicken cubes, prawns, cooked or roasted meat etc

Garam masala powder/ all spice powder-1/4 tsp

Fresh cream-2-3 tbsp.

Cheese-2-3 tsp

Saffron solution-2-3 tsp

Blanched almonds/ fried cashews- 2-3 tsp

Method

1. Prepare all the ingredients for the risotto and keep ready.
2. Heat oil and butter in a pan and add in the cumin seeds, add red chilies/ green chilies if spice is preferred.
3. Add in the garlic and onions and saute for 1 min, add in the veggies of your choice or non-veg ingredients, rice and saute for 1 min.

4.Now add in seasonings to taste, mixed herbs, and add spice as per your taste, add water/veg stock and boil, simmer for 10-12 mins.

5.Add more liquid as needed to cook evenly, add fresh cream and mix, cook for another 6-8 mins and finally add in saffron solution, nuts, cheese and fresh herbs of your choice, mix and serve hot.

 

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