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 such 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 Risotto” variations to suit our taste and palate with a little twist of taste in the Indo- Italian delicacy!
DESI MAKHNI RISOTTO
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
- Pre-prep all the ingredients for the desi Makhni Italian style rice dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 RISOTTO
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
- Prepare all the ingredients for the chic- n- veg combo risotto.
- 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.
- Add in the seasonings and herbs, chili flakes to taste, mix well and add water/stock to cook and simmer for 6-8 mins.
- 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.
- Finally add in the cheese and fresh herbs and serve hot.
LENTIL COMBO RISOTTO
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
- Prepare all the ingredients for the lentil combo risotto.
- Heat oil and butter in a pan, add in the cumin seeds, slit chilies and garlic, onions and saute for a few mins.
- Add in the drained lentils, rice, veggies and saute on a high flame for 2-3 mins, add turmeric, salt, pepper, herbs, chili flakes.
- 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
- Finally add in cheese and fresh herbs and serve hot.
TEMPERED MUSHROOM RISOTTO
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
- Prepare all the ingredients for the tempered mushroom risotto.
- 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.
- 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.
- 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 RISOTTO
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
- Prepare all the ingredients for the risotto and keep ready.
- Heat oil and butter in a pan and add in the cumin seeds, add red chilies/ green chilies if spice is preferred.
- 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.
- 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.
- 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.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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