I never tried to prepare a risotto with the Jasmine rice for the simple fact that there are rices used for risotto which maintain the cooking for its preparation. But this time I didn’t have anything else than this and so I tried this yellow risotto with curry and maiscorn and the result surprised me in a really good way! The basic difference is that one needs to really be careful with the cooking and check often, because it can get in few dozens of seconds from perfectly cooked to overcooked. Let’s start!
Time of preparation
about 20 minutes
Servings
1
What did I use
a non-stick pot, a wooden or a non-stick spoon, a cutting board, a kitchen knife
Ingredients
Butter: 2 tbsp
White onion: 1/4
Vegetables broth: as required
Curry: half a teaspoon
Grana Padano/Parmigiano Reggiano, minced: 2 full tablespoons
Maiscorn, dried from the can: 50 gr
How did I do
I minced finely the onion and I made a sauteed out of it with one tablespoon of butter. I added the rice about 5 minutes later, when the onion was transparent, and I cooked for a couple of minutes, mixing often.
I added some broth and I mixed, and I continued the cooking this way, adding the broth when it became dry, for about 7 minutes. I added the maiscorn and I continued the cooking for 3 minutes more. I added the curry, mixed and finished the cooking adding as much broth as required.
When the rice was cooked, I turned off the fire and I added the rest of the butter and the cheese. I mixed well and let it stay for one minute before serving.
Buon appetito!
