Masala Mushroom Risotto

Masala mushroom risotto, a delicious Indian-inspired mushroom risotto recipe that's sure to become a new favorite in your household. This risotto is packed with flavors from spices like ginger, turmeric, cumin, and cinnamon, and it's made with a combination of Arborio rice and coconut milk for a creamy, satisfying dish.

To start, heat a pan over medium-high heat and add some olive oil. Once the oil is hot, add the minced mushrooms and a dash of salt. Cook the mushrooms until they're browned and have released some of their water, then add the minced onions and another dash of salt (and a little more oil if needed). Cook the onions until they're slightly browned, then add the minced garlic and a little more oil if needed.

Reduce the heat to medium-low, then add all of the spices (ginger, turmeric, cumin, cinnamon, black pepper, red chili powder, cloves, and crushed cardamom pods) and another dash of salt. Mix everything together until the spices are well-incorporated, then add the Arborio rice and 1 tablespoon of butter. Toast the rice for a few minutes, stirring frequently, until it becomes slightly golden.

Now it's time to start adding the liquid. Begin by slowly adding a splash of water to the pan and mixing it into the rice until it's absorbed. Repeat this process three more times, adding a splash of water and mixing it in each time. Once you've used up all the water, start adding the coconut milk half a cup at a time, mixing it in between each addition. This process should take around 27 minutes, but you can let the rice simmer on low heat in between additions if you need to. Once you've added all of the coconut milk and the rice is cooked through (it should be soft and not crunchy), mix in 1 tablespoon of butter and give the risotto a final stir. Serve it hot and enjoy your delicious Indian-inspired mushroom risotto!

Ingredients:

• 4-5 cups mushrooms, minced

• 1 small onion, minced

• 2 tbsp minced garlic

• 1/2 tsp ginger powder (or 1 tsp grated fresh ginger)

• 1 tsp turmeric

• 1 tsp cumin powder

• 1/4 tsp ground cinnamon

• 1/2 tsp ground black pepper

• 1/2 tsp red chili powder

• 2 cloves

• 2 cardamom pods, crushed

• 1 cup Arborio rice

• 3 cups water

• 1 cup coconut milk

• Olive oil

• Salt

• 1 tbsp butter, plus additional for serving

Directions:

1. Heat a pan over medium-high heat and add a drizzle of olive oil. Add the mushrooms and a pinch of salt and cook until browned and the water has evaporated.

2. Add the onions and another pinch of salt and cook until slightly browned. If the pan seems dry, add another drizzle of olive oil.

3. Add the minced garlic and cook for another minute, then lower the heat to medium-low.

4. Add the ginger powder, turmeric, cumin, cinnamon, black pepper, red chili powder, cloves, and cardamom pods. Stir to coat everything evenly and cook for another minute, adding a drizzle of oil if needed.

5. Add the rice and 1 tbsp of butter and lightly toast, stirring constantly, for around 1 minute or until golden.

6. Add 1/2 cup of water or coconut milk and stir until it has been absorbed by the rice. Add an additional 1/2 cup, repeat the process and then reduce heat to low. Add 1 cup of remaining liquid at a time, stirring until absorbed. The process takes around 20 minutes, but once on low heat you can cover and stir around every 5 minutes.

7. When all of the liquid has been added and the rice is soft, stir in an additional tbsp of butter, salt to taste, and serve hot. OPTIONAL: add cheese if you would like and serve with lemon slices. ENJOY!