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Rice with Curcuma (Turmeric)

Preparation time: 25 minutesRecipe for: 2 personsIngredients:

- 150 grams of rice

- 20 grams of turmeric powder

- 1 Glass of dry white wine

- 1/2 onion

- Meat broth

- 50 gr of Butter

- Parsley


Melt half of the butter over low heat being careful not to fry, then add the finely chopped onion and let it brown stirring constantly with a wooden spoon. Add the rice and let it absorb the butter, then increase the heat and pour in the wine, let it evaporate, then add 2 ladles of hot broth; always mixe and when this will be almost absorbed, add 1 ladle of broth. This operation must be repeated until the complete cooking. Halfway through cooking, add the turmeric powder into the rice mix well. Once the rice has reached the desired doneness (the ideal texture is soft outside and hard "Al Dente" inside) remove it from the heat, add the Parmesan cheese and the remaining butter. At this point, taste the rice and adjust it if necessary with salt. We recommend that you do this just before the end of cooking, as rice is soaked in the broth that is already salty. It's best to leave the risotto to rest in the pot (with the lid to prevent it from drying too much) for a few seconds before serving, so that it can take flavor. Sprinkle a little bit of finely chopped parsley to decorate the plate.

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