This unusual risotto is full of flavor. It's the only risotto recipe that doesn't use cheese. I added a bit of heavy cream for extra creaminess. Leftovers of this would be fabulous cooked like Risotto Cakes with Tomato Sauce. Garnish them with chutney and peanuts instead of the tomato sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 tablespoons minced fresh ginger root
- 3 cloves garlic, minced
- 1 to 2 tablespoons curry powder
- 2 cups long grain white rice or arborio rice
- 5 cups vegetable broth
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup dried currants
- 1/3 cup heavy cream
- 2 tablespoons butter
Preparation:
In large heavy saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add onion, ginger root, and garlic; cook and stir 5-7 minutes until tender. Add curry powder; cook and stir for 1 minute.
Then add rice; toast, stirring constantly, for 4-5 minutes. Place chicken broth in small saucepan; heat over low heat.
Add 1 cup of the broth; cook and stir until rice absorbs liquid. Continue adding broth, stirring almost constantly, until rice is al dente. Add more broth or water if you like a soupier risotto.
Add salt, and pepper and stir. Add currants, cream, and 2 tablespoons butter and stir. Cover and remove from heat; let stand 5 minutes. Stir gently and serve. Serves 4-6
