Ingredients:
• Arborio Rice – 1 cup
• vegetable stock or water – 3 cups
• diced Tomato – 1 can
• Onion (small, finely chopped) – 1
• Garlic – 2 pods
• chilli powder – 1 tsp
• Butter – 1 tsp
• parmesan cheese
• Coriander leaves
• Olive oil
• pepper (optional)
• salt to taste
Method:
- Heat vegetable stock/ water in a pan and keep it to a boil.
- Heat butter and oil in a pan. Add onion and garlic. After the onion has turned translucent, add tomato.
- Add the rice and stir until all the grains are coated with the ingredients in the pan.
- Add salt, chilli powder according to your taste.
- Keep stirring the risotto on a low flame without burning the rice.
- Keep adding 1 ladle of the simmering stock/ water as and when the rice absorbs the liquid added to it.
- Take caution in adding water only after the previous batch is absorbed.
- Keep doing this until the rice is cooked and has a bite to it in the center (Al dente).
- Garnish with coriander leaves, pepper to taste and shavings of parmesan cheese.
- Serve immediately.
Recipe courtesy of Suganya