Chianti Risotto with Indian Spices

Ingredients

In this adaptation, the traditional Italian risotto is transformed into a fusion dish by incorporating Indian spices such as cumin, turmeric, and garam masala. These spices add a distinct flavor profile and a touch of warmth to the dish, creating a unique blend of Italian and Indian cuisines. We alse have the original recipe for Risotto al Chianti, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) Chianti wine 1 cup (240ml) Chianti wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Toast the rice for a couple of minutes until it becomes slightly translucent.
3. 3.
   Pour in the Chianti wine and stir until it is absorbed by the rice.
4. 4.
   In a separate pot, heat the vegetable broth and keep it simmering.
5. 5.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding more.
6. 6.
   After adding half of the broth, add the cumin powder, turmeric powder, and garam masala to the risotto. Stir well to incorporate the spices.
7. 7.
   Continue adding the remaining broth gradually, stirring constantly, until the rice is cooked al dente and has a creamy consistency.
8. 8.
   Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Remove the risotto from heat and let it rest for a few minutes.
10. 10.
    Serve the Chianti Risotto with Indian Spices garnished with fresh cilantro.

Treat your ingredients with care...

• Arborio rice — Make sure to rinse the rice before cooking to remove excess starch and achieve a creamy texture.
• Chianti wine — Use a good quality Chianti wine to enhance the flavors of the risotto.
• Garam masala — If you prefer a milder spice level, adjust the amount of garam masala according to your taste preference.

Tips & Tricks

• To achieve a creamy risotto, stir the rice constantly while gradually adding the broth.
• Experiment with different Indian spices to customize the flavor profile of the dish.
• For a vegetarian version, use vegetable broth instead of chicken broth.

Serving advice

Serve the Spiced Chianti Risotto as a main course accompanied by a fresh salad or garlic naan bread.

Presentation advice

Garnish the risotto with a sprinkle of freshly chopped cilantro and a drizzle of olive oil for an appealing presentation.