RECIPE: Good Risotto recipe in Singapore - Japanese Curry Risotto

JAPANESE CURRY RISOTTO

Recipe by Nicholas

I had 2 cubes of Japanese curry left and there's still alot of rice left because of Chinese New Year. Yes, my mother only cooks during CNY. Besides that, i also want to make something new instead of just pasta. XD Running out of ideas for pasta!?! Why not make a Japanese curry Risotto? Very uncommon for Singaporeans to make these kind of dish, in fact i have never seen these in restaurants before. 

Recipe adapted from http://www.marcosdinners.com

• Prep time: 30 minutes
• Cook time: 30 minutes
• Total time: 1 hour
• Yield: 1

Ingredients

• medium potato, diced
• 1 small carrot, diced
• 1/4 cup ham, diced
• 1/4 cup portobello mushrooms
• 4-5 pieces of prawns
• rice
• water
• 2 cubes japanese curry
• medium onion
• olive oil

Cooking Instructions

1. Prepare sides by dicing carrots, potatoes, hams and mushroom. Cook them in a pan with the prawns until cooked.
2. Heat a Tablespoon and a half of olive oil in a pan and sauce onions, when translucent, Add rice in pan.
3. Cook 2 cubes of japanese curry in 4½ cup of water. Cook until the curry is thick and fragrant. 
4. Add enough of the curry to just cover the rice and cook, stirring, until the curry has been absorbed. Continue adding the curry 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
5. Assemble in a bowl and serve warm.