
I have to admit that I am especially proud of this one, for it is the product of my desire to bring some texture to a recipe of which the only shortcoming is in fact a lack of texture, and both technique and rice used for a risotto have proven to be a perfect solution, with the added advantage of a wonderful earthiness bestowed upon the flavour profile by the use of stock … this is indeed a real treat!
Moreover, it may be considered low-cal, since the yoghurt replaces the parmesan … all you have to do is refer to the Saffron Risotto ‘Milanese recipe’ (section Treat of the Week), for the making of the base rice, but with neither saffron nor the addition of cheese at the end.
What I am going to give you the recipe for is the spice mix with which one will temper the rice, just after folding in the butter and yoghurt, for the following quantity of risotto; here is the adjusted risotto recipe below, but do refer to the saffron risotto recipe for step by step instructions in the making of the risotto).
Ingredients
Risotto: Yield 4 starter portions
- 170g Arborio rice
- 13g unsalted butter plus 30g unsalted butter for finishing
- 1 small red onion finely chopped
- ¼ cup white wine
- 4 cups of organic Kallo vegetable stock (2 stock cubes dissolved in 1 litre of water)
- ¼ cup Nestle ActiPlus Yoghurt

Tempering Mix for above qty of Risotto
- 2 teaspoons sunflower oil (or whichever you prefer)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chana dal
- 2 teaspoons urad dal
- 1 dried red chili broken up
- 20 curry leaves
- 1 teaspoon minced ginger
- 20 broken cashew nuts
- 2 pinches hing (asafoetida)
- 1 green chili deseeded an chopped (optional)

Method
First and foremost, one will prepare the tempering mix for which begin by gathering and measuring all the ingredients (IMAGE 1) … this can be made well in advance, but the risotto will be made at the time of serving or half prepared in advance and finished at the time of serving as shown in the saffron risotto recipe.
Heat the oil in a non-stick frying pan on low heat (STEP 1). Add the cumin and mustard (STEP 2) and when they begin to sputter, add the red chili (I am not using green chili), the two dals and the cashew nuts and stir fry till golden (STEP 3), then add the ginger and curry leaves and stir fry till the curry leaves crisp up (STEP 4), add the asafoetida, stir fry briefly and set aside (STEPS 5 & 6). Remove a few curry leaves, cashew-nuts and the seeds for garnish (STEPS 7 & 8). Set aside.








At the time of serving, finish your risotto with the addition of the butter and yoghurt (STEP 9 – I use Nestle ActiPlus, shown in IMAGE 2), then fold in the tempering mix (STEPS 10 TO 12), pour into your serving plate, (STEP 13), garnish (STEP 14), and enjoy this wonderfully novel and delicious dish! (FINAL IMAGE)






