Risotto-Indo Italian Style

Name: Risotto-Indo Italian Style
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 1 star anise; 1 inch cinnamon stick; 8 black pepper corns; 2 cup onion, chopped; 1 cup green peas+carrot, fresh or frozen; 1 c celery, finely chopped; 1 tsp finely minced garlic cloves; 1 tsp finely minced ginger; 1/2 tsp turmeric powder; 3/4 tsp red chili powder; 1 tsp garam masala powder; 8 cup vegetable stock; 1 cup arborio rice; 10 cups vegetable stock; 1 tbsp butter; 1 cup coconut milk, caned; 1 cup grated parmesan cheese; 1 cup finely chopped cilantro; to taste salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#christmas2021
Risotto is a popular comfort food in the western hemisphere, especially during Christmas; Rich in flavor, rich in nutrients, and aromatic; A special type of rice , arborio rice is cooked in vegetable stock, with vegetables, coconut milk and cheese Americans cook a vaiety of dishes for Christmas, not just baking cakes

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

6 servings

2 tablespoonsolive oil
1star anise
1 inch cinnamon stick
8black pepper corns
2 cup onion, chopped
1 cup green peas+carrot, fresh or frozen
1 ccelery, finely chopped
1 tspfinely minced garlic cloves
1 tsp finely minced ginger
1/2 tsp turmeric powder
3/4 tsp red chili powder
1 tsp garam masala powder
8 cup vegetable stock
1 cup arborio rice
10 cups vegetable stock
1 tbsp butter
1 cup coconut milk, caned
1 cupgrated parmesan cheese
1 cup finely chopped cilantro
to tastesalt

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Steps

45 mins

1

Make a checklist. Keep all required ingredients within reach
2

Make a checklist. Keep all required ingredients within reach
3

Add the olive oil to a heavy bottomed kadai over medium-low heat. Add bay leaf, cinnamon, anise, pepper corn, 1 minute. Add the onions. saute, until lightly browned and translucent. Add in the ginger, garlic and celery ; cook for for a couple of minutes
4

Stir in the rice and butter, toast for 3 to 4 minutes while stirring every :30 seconds.
Add 4-8 ounces of warm veg stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and el dente, or slightly crunch.
5

Stir in the spice powders. Add the frozen veggies. Stir in the coconut milk, Keep stirring now and then. Cook over simmering heat for a few mintes with the kadai covered.
6

Stir in parmesan cheese, salt and cook for 2 to 3 more minutes. turn off the heatTrnasfer to the serving bowl. Serve with more parmesan cheese, freshly ground pepper. optional parsley or cilantro garnish

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Lakshmi Sridharan Ph D @cook_19872338

on December 21, 2021 21:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography