Traditional Italian Risotto With Indian Touch


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Creamy rice preparation.

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Traditional Italian Risotto With Indian Touch recipe - How to make Traditional Italian Risotto With Indian Touch

Preparation Time:    Cooking Time:    Total Time:     Makes 5 to 6 servings

1 1/2 cups small grained rice (chawal)
1/4 cup boiled nad crushed potatoes
1/4 cup blanched green peas
1/4 cup chopped paneer (cottage cheese)
a few saffron (kesar) strands strands dissolved in 1/4 cup warm water
1 tbsp rose water
1/4 cup olive oil
2 tbsp butter
2 tsp cumin seeds (jeera)
salt and freshly ground black pepper powder to taste
1/2 cup finely chopped onions
1/2 cup grated processed cheese
5 cups vegetable stock

For The Garnish
1/4 cup grated processed cheese
a few basil leaves
2 tsp roasted and powdered cumin seeds (jeera)
  1. Hea the oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the onions and saute till they turn transparent.
  3. Add the rice and saute only for a minute.
  4. Add rose or kewra water and mix well and let it get absorbed in rice completely.
  5. Add the vegetable stock little by little, while stirrong and cook for 10 minutes.
  6. Add kesar water and little stock and cook further.
  7. As it gets almost cooked, add the potatoes, paneer and peas and mix well.
  8. Add the salt and pepper and mix well.
  9. Add little stock again, mix well and remove from the flame.
  10. Add the butter, oil and cheese and mix well so that starch from rice and potatoes will now soak up the little stock add towards the end.
  11. Stir well.
  12. Garnish it with basil leaves, cumin seeds powder and serve fresh.

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This recipe was contributed by damyantiben on 31 Aug 2012

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