Ingredients

• 1 cup arborio rice
• 1/4 cup heavy whipping cream
• 1 1/2 tablespoons olive oil
• 2 1/2 cups chicken stock
• 1 onion, diced
• 1/2 tablespoons curry powder
• 1 tablespoon butter
• 1 garlic clove, chopped
• 1/4 cup dried currants
• Salt and pepper to taste

How to make Curry Risotto directions

• 1

  In a medium saucepan, heat the chicken stock and simmer on low.

• 2

  In a skillet, heat olive oil and sauté onion and garlic over medium heat until soft. Stir in curry powder and cook for 1 minute. Add rice to coat and toast, stirring for 3-4 minutes.

• 3

  Slowly add 1/2 cup of chicken stock and, stirring constantly, let the liquid absorb before adding another 1/2 cup of stock. Repeat this step until the rice is firm but tender and creamy, about 20 to 25 minutes. Season with salt and pepper.

• 4

  Mix in cream, currants and butter. Remove from heat. Cover and let stand for few minutes. Stir again before serving.