Butter Chicken Risotto A Fusion Feast

Butter Chicken Risotto: A Fusion Feast

This recipe combines the creamy comfort of risotto with the rich, flavorful goodness of butter chicken, creating a unique and delicious Indo-Italian fusion dish.

Butter Chicken Risotto A Fusion Feast
Yields1 Serving
Ingredients
 2 tbsp Kouzina Greek Extra Virgin Olive Oil
 1 qt Onion, finely chopped
 1 qt Clove Garlic, minced
 1 Inch Ginger, grated
 1 tsp Ground Cumin
 ½ tsp Ground Coriander
 ¼ tsp Isvaari Golden Turmeric Powder
 ¼ tsp Garam Masala
 ¼ tsp Chili Powder (optional)
 1 cup Dolce Vita Italian Superfino Arborio Rice
 ½ cup Dry White Wine
 4 cups Chicken Broth, Warmed
 1 cup Cooked and shredded boneless, skinless Chicken Thighs
 ½ cup Butter Chicken sauce (store-bought or homemade)
 ¼ cup chopped fresh Cilantro
 ¼ cup chopped fresh Mint
 2 tbsp toasted Cashews, roughly chopped
 ¼ cup grated Parmesan Cheese (optional)
 Salt and freshly ground black pepper to taste
Instructions
1

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder (if using), and cook for 30 seconds until fragrant.

2. Add the Arborio rice and stir to coat with the spices. Cook for 1 minute, then pour in the white wine and let it simmer until absorbed.

3. Gradually add the warmed chicken broth, one ladleful at a time, stirring constantly and allowing the rice to absorb each ladleful before adding the next. Continue this process for about 20 minutes, or until the rice is al dente and creamy.

4. Stir in the butter chicken sauce, cooked chicken, and half of the cilantro and mint. Season with salt and pepper to taste.

5. Cook for another 2-3 minutes until heated through and flavors meld.

6. Garnish with the remaining cilantro, mint, toasted cashews, and Parmesan cheese (if using). Enjoy your Butter Chicken Risotto!

This hearty and flavourful Indo-Italian fusion risotto is sure to bring a satisfied smile and a big thumbs up from all your family members and guests.

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Ingredients

Ingredients
 2 tbsp Kouzina Greek Extra Virgin Olive Oil
 1 qt Onion, finely chopped
 1 qt Clove Garlic, minced
 1 Inch Ginger, grated
 1 tsp Ground Cumin
 ½ tsp Ground Coriander
 ¼ tsp Isvaari Golden Turmeric Powder
 ¼ tsp Garam Masala
 ¼ tsp Chili Powder (optional)
 1 cup Dolce Vita Italian Superfino Arborio Rice
 ½ cup Dry White Wine
 4 cups Chicken Broth, Warmed
 1 cup Cooked and shredded boneless, skinless Chicken Thighs
 ½ cup Butter Chicken sauce (store-bought or homemade)
 ¼ cup chopped fresh Cilantro
 ¼ cup chopped fresh Mint
 2 tbsp toasted Cashews, roughly chopped
 ¼ cup grated Parmesan Cheese (optional)
 Salt and freshly ground black pepper to taste

Directions

Instructions
1

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder (if using), and cook for 30 seconds until fragrant.

2. Add the Arborio rice and stir to coat with the spices. Cook for 1 minute, then pour in the white wine and let it simmer until absorbed.

3. Gradually add the warmed chicken broth, one ladleful at a time, stirring constantly and allowing the rice to absorb each ladleful before adding the next. Continue this process for about 20 minutes, or until the rice is al dente and creamy.

4. Stir in the butter chicken sauce, cooked chicken, and half of the cilantro and mint. Season with salt and pepper to taste.

5. Cook for another 2-3 minutes until heated through and flavors meld.

6. Garnish with the remaining cilantro, mint, toasted cashews, and Parmesan cheese (if using). Enjoy your Butter Chicken Risotto!

Butter Chicken Risotto: A Fusion Feast