Middle-Eastern Spiced Risotto

Middle-Eastern Spiced Risotto

Patience is a virtue not all are lucky enough to have. If you are lucky enough to be blessed with patience, you will most likely be able to cook and enjoy delicious homemade risotto. Risotto can be the downfall for many a great chef simply because of the fact that it is a bit time-consuming. However, when time management is kept in mind, a great, creamy risotto will be the end result. This version is a play on classic Middle-Eastern style spices. That is one fantastic thing about risotto. The rice takes on any flavor you impart. Be it spices or even sweet, the rice will absorb the flavor and turn out a flavorful dish. This risotto lends a fantastic spice, completed by a dollop of cooling Greek yogurt.

Middle-Eastern Risotto

1 cup arborio rice

1/4 cup dry white wine

2 1/3 cups warm chicken broth

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)

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 broth. Stir the risotto frequently, allowing all of the broth to be absorbed by the rice. Once the broth has been absorbed, add another 1/3 cup of broth. Repeat this process until you have no more remaining broth and the risotto has taken on a creamy consistency. Serve hot, with a dollop of sour cream for a cooling effect.

Serves 2