Turmeric Risotto

Turmeric risotto is a colorful and flavorful variant of the classic Italian risotto. Turmeric, known for its intense yellow color, is a spice that pairs well with many dishes, and it creates a pleasant exotic note in risotto. Here is the recipe:

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio are excellent)
• 1 tablespoon of turmeric powder
• 1 small white onion, finely chopped
• 1 clove of garlic (optional)
• 1 liter of hot vegetable broth
• 1/2 glass of dry white wine
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• 40 g of grated Parmesan cheese
• Salt and black pepper to taste

Preparation

1. In a large saucepan, sauté the chopped onion (and garlic if you wish) in the extra virgin olive oil until it becomes translucent.
2. Add the rice and toast it for about one minute to allow it to absorb the flavors of the sauté. Stir constantly to prevent sticking.
3. Pour in the white wine and let it evaporate over medium heat, continuing to stir.
4. Add the turmeric and stir well to distribute the color evenly.
5. Start adding the hot vegetable broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more, maintaining a constant cooking and stirring frequently.
6. Continue cooking for about 18-20 minutes, or until the rice is al dente and the consistency is creamy. Adjust with salt if necessary.
7. Remove the risotto from the heat and quickly cream it with butter and Parmesan, stirring vigorously to create an even creamier texture.
8. Let the risotto rest for a minute before serving.
9. Finish with a grind of fresh black pepper, if liked, and serve immediately.

Fun Fact

Turmeric is highly valued not only for its color and flavor but also for its beneficial properties that include anti-inflammatory and antioxidant effects. In risotto, it turns out to be not just a touch of flavor but also a benefit for health!

I hope you enjoy this Italian recipe with an exotic twist of turmeric!