[Easy] Curry Risotto

Risotto is one of my most favorite comfort foods. However, I hardly ever make it because it is time-consuming, back-breaking work! All that stirring and pouring, and stirring and pouring-- yeah, not into it. I finally found a fool proof -EASY- way to make one of my favorite dishes + I'm thrilled about it! 


My girlfriends and I usually get together once a week [when we can] and do dinner, drinks and a lot of giggling. We all have different tastes [vegetarians and peskatarians alike], so when I host these gatherings I try to have a dish that everyone can alternate and customize, like this pizza party I had a couple of weeks ago. This risotto definitely did the trick thanks to all of the yummy toppings! 

it's easy because it's baked! cheyeah. 

[p.s. this is probably the fanciest piece of cookware I own. 

Thank you, Nana for the suh-weet heirloom]

[Easy] Curry Risotto 

adapted from O [Oprah] Magazine 

serves 4-6

• 6 strips of bacon, chopped
• 1 onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups water
• 1 tbsp cumin
• 1 tbsp cinnamon
• 1 tbsp chili powder
• 3 tbsp curry powder

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in water and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 

serve immediately. choose your toppings [like all of them] and enjoy!

toppings! fresh basil-mango chutney-bacon-grilled chicken-craisins + candy walnuts 

I girl scout promise, to never-ever break my arm trying to make risotto again.

on my honor.