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Small additions here and there of spices or herbs make for a stand-out risotto, since the rice can take on any number of flavors. In this rendition, a middle-Eastern spice blend adds a fresh, flavorful kick.
1 cup arborio rice
1/4 cup dry white wine
2 1/3 cups warm chicken oth
1 small onion, diced
1 garlic clove, minced
1 Tbsp. butter
1 Tbsp. tomato paste.
1/4 tsp. curry powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. turmeric
1/2 tsp. allspice
sour cream (optional, for topping)
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In a small bowl, combine curry powder, coriander, paprika, black pepper, salt, turmeric and all spice. Set aside. Melt butter in a large sauce pan over medium heat. Add in onion and cook until translucent, approximately 2 minutes. Add garlic and cook 30 seconds until fragrant. Add in rice. Stir until toasted, about one minute. Add in tomato paste and stir until paste is completely incorporated. Sprinkle 2 tablespoons of spice mix into the rice. Stir well to combine. Add in white wine. Stir, cooking until white wine has absorbed. Once wine has absorbed, add 1/3 cup chicken oth. Stir the risotto frequently, allowing all of the oth to be absorbed by the rice. Once the oth has been absorbed, add another 1/3 cup of oth. Repeat this process until you have no more remaining oth and the risotto has taken on a creamy consistency. Serve hot, with a dollop of sour cream for a cooling effect. Serves 2
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