- 4 tablespoons butter
- 1 large yellow onion (finely diced)
- 5 to 7 garlic cloves (minced)
- 1 inch piece ginger (minced or grated)
- 2 teaspoons garam masala
- ¾ teaspoon turmeric powder
- ½ to 1 teaspoon chili powder (to taste)
- 2 cups (480 grams) water
- ½ cup heavy cream
- Lemon juice (to taste)
- Cilantro (to garnish)
- Salt (to taste)
- Begin by heating up a pan with olive oil. Then, add in the onion, garlic, ginger, garam masala, turmeric, chili powder, and a generous pinch of salt (1 tablespoon iodized/2 tablespoons Kosher salt). Cook until the onions turn translucent. Then add in the tomato puree and bring to a simmer for 5-7 minutes. Add in the water and continue to simmer.
- 2. While the tomato gravy simmers, heat another pot with the butter and add the Vialone Nano Campanini Rice to the pot. Mix and let the rice turn translucent. Once the rice changes color, add one cup of the tomato gravy into the rice pot at a time until the gravy is absorbed. Keep stirring the rice and gravy on low heat. As the rice absorbs the liquid, continue tasting and adding salt to taste. Repeat until the rice is cooked and there is no more tomato gravy.
- 3. Once the rice is fully cooked, taste it to add extra salt and chili powder if necessary. Mix in almost all of your cream (reserve a couple of tablespoons) and lemon juice to taste.
- 4. Transfer the risotto to a serving dish, top with the remaining cream and chopped cilantro. Serve warm with a side of naan if desired.
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