Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.

Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.

Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.

Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Mushroom Risotto

Recipe courtesy of Tyler Florence

Mushroom Risotto

Asian Mushroom Risotto

Recipe courtesy of Giada De Laurentiis

Corn-Mushroom Risotto

Recipe courtesy of Food Network Kitchen

Wild Mushroom Risotto

Recipe courtesy of Ina Garten

Microwave Mushroom Risotto

Recipe courtesy of Food Network Kitchen

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy of Giada De Laurentiis

Risotto with Wild Mushrooms and Scallops

Recipe courtesy of Tyler Florence

Asparagus-Wild Mushroom Risotto with Parmesan

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories