Kashmiri-inspired Barolo Risotto

Ingredients

In this Kashmiri-inspired adaptation of Barolo Risotto, we incorporate Kashmiri spices and flavors to create a unique fusion dish. The original Italian recipe is enhanced with aromatic spices such as saffron, cardamom, and Kashmiri chili powder, which add warmth and depth to the dish. Additionally, the traditional Italian broth is replaced with a flavorful broth made with Barolo wine, infusing the risotto with a rich and complex flavor. We alse have the original recipe for Risotto al Barolo, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) Barolo wine 1 cup (240ml) Barolo wine
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Kashmiri chili powder 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Crispy fried onions, for topping Crispy fried onions, for topping

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and Barolo wine over medium heat. Keep it simmering.
2. 2.
   In a separate large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the butter.
4. 4.
   Sprinkle in the Kashmiri chili powder and ground cardamom, and stir to combine.
5. 5.
   Ladle in a small amount of the simmering broth-wine mixture into the rice pan. Stir continuously until the liquid is absorbed.
6. 6.
   Continue adding the broth-wine mixture, one ladle at a time, stirring constantly until each addition is absorbed before adding more. Repeat this process until the rice is cooked al dente, which should take about 20-25 minutes.
7. 7.
   In a mortar and pestle, crush the saffron threads into a fine powder. Add a tablespoon of hot water to the saffron powder and let it steep for a few minutes.
8. 8.
   Stir the saffron mixture and heavy cream into the risotto, and cook for an additional 2-3 minutes until the flavors meld together.
9. 9.
   Season with salt to taste.
10. 10.
    Remove the risotto from heat and let it rest for a few minutes.
11. 11.
    Serve the Kashmiri-inspired Barolo Risotto hot, garnished with fresh cilantro and crispy fried onions.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, crush the threads into a fine powder before steeping them in hot water. This will release the aromatic compounds and create a more vibrant saffron infusion.

Tips & Tricks

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the amount of Kashmiri chili powder according to your spice preference.
• To make the dish more indulgent, top the risotto with grated Parmesan cheese before serving.
• If Barolo wine is not available, you can substitute it with any other full-bodied red wine.
• To achieve the perfect creamy texture, stir the risotto continuously and add the broth gradually.

Serving advice

Serve the Kashmiri-inspired Barolo Risotto as a main course, accompanied by a fresh salad or naan bread.

Presentation advice

Present the risotto in a shallow bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprinkle of crispy fried onions and a few fresh cilantro leaves for an added visual appeal.