5 Desi Rustic Risotto Variations to Suit Your Taste and Palate With a Little Twist of Taste in the Indo by Dr. Kaviraj Khialani (Celebrity Master Chef)

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. 

Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such as Italian Arborio. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding 1/2 cup of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains. Meat and mushroom risotto pair best with light red wines, such as Pinot Noir and Lambrusco, or earthy undertones such as Chardonnay. 

Risotto is best served warmly, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Once you perfect a basic risotto, you can try a variety of risotto recipes that include vegetables and proteins such as lobster and chicken. Accompany the risotto with a salad or cooked vegetables and Italian bread.

Here are a few of my Desi Rustic Risotto variations to suit our taste and palate with a little twist of taste in the Indo- Italian delicacy!

Recipe-1] Desi Makhni Risotto

Ingredients

1. Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup
2. Water/stock- 2 and a half cups
3. Oil / olive oil-2 tsp
4. Butter-1 tsp
5. Jeera-1/2 tsp
6. Bay leaf-1 no
7. Onion-1 small chopped
8. Tomato puree- 1 cup fresh
9. Ginger-garlic paste-1 tsp
10. Kasuri methi-1 tsp
11. Red chili powder-1/2 tsp
12. Coriander powder-1/2 tsp
13. Turmeric powder-1 pinch
14. Garam masala powder-1/4 tsp
15. Cashew paste-1 tbsp.
16. Fresh cream-2-3 tbsp.
17. Choice of veg/non-veg- paneer/ chicken cubes/ mushrooms/broccoli/ zucchini, Babycorn etc can be used.
18. Cheese- 2-3 tbsp. grated
19. Olives- 2-3 tbsp. sliced- black or green
20. Fresh herbs-2-3 tsp, parsley, coriander.

Method:

1. Pre-prep all the ingredients for the desi Makhni Italian-style rice dish.

2. Heat oil in a pan add in the bay leaf, onions, jeera, ginger-garlic paste and cook it for 8-10 mins, add little water as needed.

3. Now add in the tomato puree and Kasuri methi, salt, all powdered spices and mix well, simmer for 4-5 mins, add little water if needed.

4. Add in the cashew paste and fresh cream on a low flame and blend it all in very well. Add in a choice of cooked non-veg cubes of chicken tikka or seekh kebab, paneer tikka or grilled mushrooms, etc and simmer the choice of veggies for 2-3 mins.

5. In a separate pan, heat butter and add in the washed rice and saute it for a couple of minutes and add 1 cup water and a little salt to taste and cook it until well-cooked add water or stock as needed just to cook the rice to the bite.

6. Once the rice is almost cooked, add it into the gravy and mix lightly, cover and give it a dum for 10-12 mins on a low flame with a Tava below and tight-fitting lid.

7. Finally add in the olives, cheese, and fresh herbs and mix and serve immediately with some nice roasted papad/ bowl of salad.

Recipe-2] Chic- N –Veg Risotto

Ingredients:

1. Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup
2. Water/stock- 2 and a half cups
3. Oil / olive oil-2 tsp
4. Butter-1 tsp
5. Bay leaf-1
6. Peppercorns-2-3 no
7. Garlic-1 tsp chopped
8. Onion- 1 small chopped
9. Boneless chicken cubes-1 cup
10. Green zucchini-1/2 sliced
11. Carrot-1/2 sliced
12. Red/green capsicum- ½ cup cubes
13. Salt and pepper to taste
14. Mixed herbs-1/2 tsp
15. Chili flakes-1/2 tsp
16. Cheese- 2-3 tsp
17. Cream-2-3 tbsp.
18. Soy sauce- 1 tsp

Method:

1. Prepare all the ingredients for the chic- n- veg combo risotto.

2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute them for a few seconds, add in the risotto rice/ regular rice as desired, and saute for 1 min.

3. Add in the seasonings and herbs, chili flakes to taste, mix well, and add water/stock to cook and simmer for 6-8 mins.

4. Now add in the veggies, soya sauce, and mix, continue to cook for another 10-12 mins, add in the fresh cream on a low flame mix and continue to cook for 2-3 mins more.

5. Finally add in the cheese and fresh herbs and serve hot.

Recipe- 3] Lentil Combo Risotto

Ingredients

1. Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup
2. Water/stock- 2 and a half cups
3. Oil / olive oil-2 tsp
4. Butter-1 tsp
5. Salt and pepper to taste
6. Assorted lentils/ dals of your choice-1/2 cup mix- soaked 20 mins
7. Turmeric powder-1/4 tsp
8. Cumin seeds-1/2 tsp
9. Slit green chilies-2-3 no
10. Garlic-1 tsp chopped
11. Onion-1 small chopped
12. Carrot-1/2 cubed
13. Green peas-1/4 cup blanched
14. Mixed herbs-1/2 tsp 
15. Chili flakes-1/2 tsp
16. Cream- 3-4 tbsp.
17. Cheese- 2-3 tsp
18. Assorted roasted nuts- 2 tsp sliced
19. Assorted seeds-1-2 tsp, flax seeds, sesame seeds, etc

Method:

1. Prepare all the ingredients for the lentil combo risotto.

2. Heat oil and butter in a pan, add in the cumin seeds, slit chilies and garlic, onions and saute for a few mins.

3. Add in the drained lentils, rice, veggies and saute on a high flame for 2-3 mins, add turmeric, salt, pepper, herbs, chili flakes.

4. Now add in water/stock and allow to simmer and cook for 12-15 mins, once the rice, lentils, veggies start getting soft, add in the cream and herbs, mix and cook for 8-10 mins

5. Finally add in cheese and fresh herbs and serve hot.

Recipe-4] Tempered Mushroom Risotto

Ingredients

1. Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup
2. Water/stock- 2 and a half cups
3. Oil / olive oil-2 tsp
4. Butter-1 tsp
5. Ginger-1 tsp shredded
6. Salt and pepper to taste
7. Fresh button mushrooms-8-10 no, sliced
8. French beans- 6-8 no, cut into smaller pieces
9. Use any assorted veggies of your choice like broccoli, zucchini, eggplant, Babycorn, water chestnuts for crunch etc.
10. Garlic-1 tsp sliced
11. Spring onion/ shallots- 2-3 tsp chopped
12. Mixed herbs-1/2 tsp
13. Chili flakes-1/2 tsp
14. Fresh cream- 2-3 tbsp.
15. Cheese-2-3 tsp grated
16. Assorted fresh herbs-1-2 tsp for garnish

Add a little schezuan sauce/ hot garlic sauce/ pepper sauce etc for more taste/ variety.

Method:

1. Prepare all the ingredients for the tempered mushroom risotto.

2. Heat oil and butter in a pan and temper the pan with ginger, and garlic, saute for a few seconds for a nice aroma to develop then add in the onions/shallots cook for a couple of mins.

3. Add in the rice, mushrooms, beans, salt, pepper, herbs, chili flakes, and saute on a high flame for 2 mins, add in water/stock and allow to simmer and cook, add more water/stock as needed.

4. Now add in the fresh cream and mix well, simmer for another 4-6 mins, and finally add cheese and herbs as per flavor and serve hot.

Recipe-5] Veggie Wonder Risotto

Ingredients

1. Risotto Rice also called Arborio / Regular Basmati / Kolam rice- 1 cup
2. Water/stock- 2 and a half cups
3. Oil / olive oil-2 tsp
4. Butter-1 tsp
5. Garlic-1 tsp chopped
6. Onion-1 small chopped
7. Cumin seeds-1/2 tsp
8. Carrot-1/2 cubed
9. Green peas-1/4 cup blanched
10. Asparagus/ broccoli, Babycorn, mushrooms etc-1 cup cut, blanched.
11. For non-veg, use chicken cubes, prawns, cooked or roasted meat, etc
12. Garam masala powder/ allspice powder-1/4 tsp
13. Fresh cream-2-3 tbsp.
14. Cheese-2-3 tsp
15. Saffron solution-2-3 tsp
16. Blanched almonds/ fried cashews- 2-3 tsp

Method:

1. Prepare all the ingredients for the risotto and keep it ready.

2. Heat oil and butter in a pan and add in the cumin seeds, add red chilies/ green chilies if spice is preferred.

3. Add in the garlic and onions and saute for 1 min, add in the veggies of your choice or non-veg ingredients, rice, and saute for 1 min.

4. Now add in seasonings to taste, mixed herbs, and add spice as per your taste, add water/veg stock and boil, simmer for 10-12 mins.

5. Add more liquid as needed to cook evenly, add fresh cream and mix, cook for another 6-8 mins and finally add in saffron solution, nuts, cheese, and fresh herbs of your choice, mix and serve hot.

Brief About the Writer: 

Dr. Kaviraj Khialani - Celebrity Master Chef is a Mumbai-based Hospitality- Food and Health, Lifestyle Consultant. Recipient of several global and national awards, He has been featured on star plus and colors television on various food shows. Chef Kaviraj specializes in over 33 international cuisines and is a renowned author, food designer, and academician.

His dedication, creativity, and passion have been widely appreciated and acknowledged globally, he comes with over 21 plus years of quality experience with hotels, airlines, media and vast exposure to the field of training and development for the hospitality industry.