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The dilemma I face when it comes to cooking food, is to strike a balance between the liking of my boys. While J is fond of Indian food, preferably authentic Kerala cuisine, D is a stark contrast. So the deal I struck between them is to cook the food of their choice on alternate days 🙂
Lately as J has to do a lot of travelling, I try my experiments with other cuisine while he’s away. My latest experiment was making Risotto. Risotto is an Italian dish in which rice is cooked in stock to a creamy consistency. After going through a lot of recipes, I decided to make it my way.
Arborio rice is typically used to prepare this dish. However, as it was not available easily, I chose to use Idli rice/Ponni rice, as it is very similar in its texture. Keeping D’s palate in mind, I added a generous dose of green chillies.