Making Risotto without Arborio Rice

Did you know that you can make Risotto without Arborio rice? That’s right….this video is all about how to make risotto with indian rice …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

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Italian Risotto is comfort food much like the Indian Khichdi and the similarity ends there. The Risotto is cooked with Arborio rice that has high starch content. The rice is cooked with a stock (veg or non veg) or even hot water till it is nice and creamy, yet has a bite to it. Making risotto without Arborio rice is no different.

Idli rice which is readily available in India is a great alternative to the Arborio variety as both are very similar. How to make risotto with Idli rice? It’s all there in the video plus all the tips to master this recipe.

My recipe is of mushroom risotto with some peas as well…you could add any vegetable of your choice. Anyone allergic to mushroom may skip it. Carrots, beans, peas all go well with the recipe.

This recipe is perfect for any day….

Mushroom Risotto with Idli rice               Serves 4

Ingredients:

Idli Rice – 1 ½ cup

Frozen or boiled peas – ¼ cup

Onion (finely chopped) – 1 medium

Garlic (chopped) – 3 cloves

Mixed herbs (dried) – 1 tsp

Pepper powder – ½ tsp

Parmesan (grated) – 1/3 cup or as needed

Extra Virgin Olive oil – 2 tblsp + to drizzle on top

Butter – 2 tblsp

Mushroom (Shitake/button) – 12 to 15

Veg stock or Hot water – 6 to 9 cups

Lemon juice – 2 tblsp

Salt – to taste

Fresh Parsley or Chives – for garnish

Method:

1.    Slice the mushrooms. If you are using dehydrated mushrooms, reserve the soaking liquid.

2.    Heat the stock and keep aside.

3.    Use a deep or wide pan for cooking. Heat up the olive oil and cook till light pink. Add in the garlic and stir till translucent.

4.    Toss in the mushroom, 1 tbsp of butter, the mixed herbs and pepper. Cook stirring continuously for a minute at least.

5.    Add in the rice; toss it to coat each grain with the oil. Keep stirring the rice for a minute or till the grains appear glossy. Keep the heat medium.

6.    Mix the lemon juice with an equal amount of stock and add it into the pan. Keep stirring gently till all the liquid is soaked up by the rice.

7.    Add in the hot stock just enough to cover the rice. Stir gently on medium heat till all of it is absorbed.

8.    Repeat the step 7. Till the rice has significantly increased in volume, looks creamy and tastes cooked but still has a bite to it.

9.    Season with salt, add in the peas and the remaining butter. Mix till the butter melts. Sprinkle some grated cheese and mix it well.

10. Serve immediately. Sprinkle more cheese on top, drizzle some olive oil and garnish with chopped chives or parsley.

TIPS: 1. One cup of rice needs 4 to 6 cups of liquid to cook Risotto.

          2. A deep or wide pot should be used for cooking … to give the rice space to expand.

          3. The liquid used for cooking must be HOT or WARM.

© Rinki’s Kitchen