Cumin And Curry Leaf Creamy Risotto Recipes

CUMIN AND CURRY LEAF CREAMY RISOTTO

Steps:

• Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
• In a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. Add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. Watch closely--don't allow it to burn.
• Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.
• Add rice to the pot. Stir well to combine. Saute mixture for a few minutes until all liquid is absorbed. Adjust heat to medium-low.
• Begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. Add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. If you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. Taste and adjust salt. Stir in drained, rinsed chickpeas.
• Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

Steps:

• Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
• As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
• Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
• As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
• Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
• Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.

MUSHROOM AND CURRY RISOTTO

Steps:

• Drain the mushrooms.
• Melt the butter in a pan.
• Add the mushrooms and cook for 2 minutes.
• Add the rice and stir well.
• Add wine and then water.
• Add curry, salt and pepper and leave to boil paying constantly attention to the bottom of the pan.
• Add milk gradually until the rice is done according to box instructions or to taste (it should be cooked yet wet and creamy).
• If needed add more milk until you achieve the texture described.