Italian risotto with Indian curry and mushrooms: let´s break the rules!


Whenever you are in the mood for some curry, you automatically think of long grain rice.
So I wondered: what would happen if I used Italian rice instead, short grain to be precise?

Nothing bad happened – just a delicious creamy rice!

What do you need?

100 gr. of risotto arborio

2 pints of water to cook the rice

6 medium size Portobello mushrooms

4 or 5 cherry tomatoes

2 garlic cloves

cardamom seeds (quantity: as you prefer)

2 tbsp of ground cumin

2 tbsp of medium curry powder

1 teaspoon of ginger

1 teaspoon of coriander

some black pepper

some rosemary

some red chilli flakes

not more than 30 ml. of coconut oil

What do you need to do?

  • put the water to boil with 1 tbsp of salt; when it boils, pour in the rice
  • in the meanwhile, pour half glass of water into a saucepan and cook in it the mushrooms sliced and the cherry tomatoes (each cut in 4 pieces), with garlic, rosemary, pepper and red chilli flakes. Cook for 2  or 3 min, then remove any residual water and add the coconut oil, the rest of the spices and cook for 1 minute.

  • when the rice is ready, remove its water and add the rice to the saucepan sauce. Cook for 1 more minute and when it is all creamy and well mixed, it is ready to be served!!!! :-)


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10 thoughts on “Italian risotto with Indian curry and mushrooms: let´s break the rules!

  1. Pingback: There Is More To Italian Rice Than Risotto « jovinacooksitalian

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