Every culture has a rice dish cooked together with spices and vegetables, sometimes adding Seafood, Meat and Poultry. Biryani in South Asia, Spanish Paella, Southern style Jambalaya, Risotto in Italy, etc. Here we will see a risotto cooked with garam infused mushroom stock to give a mild Indian flavor without altering the original taste.
Ingredients:
Arborio Rice: half cup per serving
Shallots: 5 tbsp [chopped]
Garlic: 1 tbsp [deveined and chopped]
White Wine: 1/4 cup
Maitake Mushroom: 1/2 cup
Shiitake Mushroom: 1/2 cup
Salt and Pepper
Olive oil & Butter
Parmesan Cheese: 1/2 cup [shredded]
Herb: I used mint for a strong Indian flavor. Use any herb of your preference.
Garam infused Mushroom Stock: 2 to 3 cups [see below for recipe link]
Procedure:
Clean the rice in running water. Blanche it in boiling water for 5 minutes. Filter and set aside.
In a pan, add olive oil, sauté the mushrooms with salt and pepper until moisture removed from the mushrooms. add herbs of your choice and sauté it.
In a clean pan, add olive oil, sauté the garlic and shallots. Add the blanched rice and toast it. Add white wine and deglaze the pan. It also helps add a bit of acidity to the risotto. Slowly add mushroom stock (1 cup at a time) and keep stirring until the rice is cooked to al dente (to the bite). Add butter and stir. Add parmesan and stir. Add the sautéed mushroom and fold.
Top it with some more sautéed mushroom to serve.
See the recipe in my blog below