Kodava-style Mushroom Risotto

Ingredients

In this Kodava adaptation of the Italian risotto, we incorporate traditional Kodava spices such as black pepper, cardamom, and cinnamon to infuse the dish with a unique flavor profile. Additionally, we use locally sourced mushrooms that are commonly found in Kodava cuisine, adding an earthy and rustic element to the dish. We alse have the original recipe for Risotto al salto, 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) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the ghee in a large pan over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
3. 3.
   Stir in the Arborio rice and cook for a couple of minutes until the grains are well coated with the ghee.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more.
5. 5.
   Once the rice is almost cooked, add the coconut milk, black pepper, cardamom powder, cinnamon powder, and salt. Stir well to combine.
6. 6.
   Continue cooking the risotto until the rice is tender and creamy, and the flavors have melded together.
7. 7.
   Remove from heat and let it rest for a few minutes. Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a creamy texture.
• Mushrooms — Use a mix of different mushroom varieties like button, shiitake, or oyster mushrooms to enhance the flavor and texture of the risotto.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• For a richer flavor, sauté the mushrooms separately before adding them to the risotto.
• Experiment with different types of mushrooms to add depth and variety to the dish.
• Serve the risotto immediately after cooking to enjoy its creamy texture.

Serving advice

Serve the Kodava-style Mushroom Risotto hot as a main course. Pair it with a side of Kodava-style chicken curry or a fresh green salad for a complete meal.

Presentation advice

Garnish the risotto with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in individual bowls or on a large platter, allowing the creamy rice and mushrooms to take center stage.