Burnt Chilli Risotto

Cooking is always fun, if you love to do it. But one of the boring things about cooking is the preparation needed before the cooking starts. This dish requires minimum preparation, and is a bit easy to make. The dish is difficult to perfect, but packed with flavors. The reason the dish came into making was, my sisters friends had come home for a sleepover, and it was about 2 in the morning, they all were behind me, telling me that, we are hungry, teach us how to cook, but it should be something easy, and there came up this dish, Burnt Chilli Risotto

And actually, they were with me in the kitchen learning the risotto and we even have a video of it. 

Ingredients -
Arborio Rice - 100 gms
Veg Stock - 250 ml approx
Chopped Dried Red Chillies - 2 -3 nos
Chilli Flakes - 1 tbsp
Fine Chopped Onions - 1 tbsp
Fine Chopped Garlic - 1 tsp
Butter - 30 gms
Salt - to taste
White Pepper - 5 gms
Cooking Cream - 25 ml-30 ml
Oregano - 5 gms
Thyme - 5 gms
Mascarpone Cheese - 25 gms


Method -
1. In a pan heat oil, and butter, then add in the arborio rice and saute for a couple of minutes.
2. Add in the chopped onions, garlic and the dried red chillies and saute till the onions are translucent.
3. Once the onions are done, add in stock little at a time and stir well and let the rice cook.
4. Keep adding stock little at a time and keep stirring.
5. When the rice is half cooked, add in the chilli flakes, thyme and oregano and mix well.
6. Keep adding stock if needed and cook the rice till Al Dente.
7. Finally add in the, fresh cream and season with salt.
8. Take the pan off the heat, add in butter, mascarpone cheese and mix well.
8. Drizzle some chilli oil if needed and serve hot.

Note - 
1. Do not wash the rice, it will lose all its starchiness.
2. Keep stirring the rice continuously to avoid sticking to the pan.
3. The texture of the risotto should be like flowing lava.
4. Finish the risotto with some butter in the end.
5. Do not over cook the rice.