Tibetan-inspired Teroldego Rice Bowl

Ingredients

In this Tibetan adaptation of Risotto al Teroldego, we incorporate Tibetan spices and ingredients to infuse the dish with the flavors of the Himalayas. The original Italian recipe is transformed by using Tibetan meat, such as yak or lamb, and traditional Tibetan spices like Sichuan peppercorns and cumin. The addition of Tibetan vegetables, such as radishes and bok choy, further enhances the dish's Tibetan influence. We alse have the original recipe for Risotto al Teroldego, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) Teroldego wine 1/2 cup (120ml) Teroldego wine
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1 cup (150g) cooked yak or lamb, thinly sliced 1 cup (150g) cooked yak or lamb, thinly sliced
• 1 cup (150g) mixed Tibetan vegetables (radishes, bok choy, etc.), thinly sliced 1 cup (150g) mixed Tibetan vegetables (radishes, bok choy, etc.), thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. 2.
   In a separate large pan, melt the butter with the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Stir in the Arborio rice and cook for a few minutes until the grains are coated with the butter-oil mixture.
5. 5.
   Pour in the Teroldego wine and cook until it is absorbed by the rice.
6. 6.
   Add the crushed Sichuan peppercorns, ground cumin, and turmeric powder to the pan, stirring well to incorporate the spices.
7. 7.
   Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
8. 8.
   Continue this process until the rice is cooked al dente, creamy, and tender.
9. 9.
   Stir in the coconut milk, cooked yak or lamb, and mixed Tibetan vegetables. Cook for an additional 2-3 minutes until the vegetables are slightly tender.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Remove from heat and let the flavors meld for a few minutes.
12. 12.
    Serve the Tibetan-inspired Teroldego Rice Bowl hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Yak or lamb — Ensure the meat is thinly sliced to ensure tenderness and quick cooking.
• Sichuan peppercorns — Crush the peppercorns just before adding them to the dish to preserve their aromatic flavor.

Tips & Tricks

• For a spicier kick, add a pinch of Tibetan chili powder or crushed red pepper flakes.
• Experiment with different Tibetan vegetables based on availability and personal preference.
• Substitute Teroldego wine with a dry red wine if unavailable.
• To make it more filling, serve the rice bowl with a side of Tibetan flatbread or steamed dumplings.
• Adjust the consistency of the risotto by adding more vegetable broth if desired.

Serving advice

Serve the Tibetan-inspired Teroldego Rice Bowl as a main course, accompanied by a fresh salad or Tibetan pickles. It can also be enjoyed on its own as a comforting and satisfying meal.

Presentation advice

Present the Teroldego Rice Bowl in a deep bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.