Name: Italian-Indian Curry Risotto Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1½ cups (300 g) Arborio or Carnaroli rice; 1 medium onion, very finely chopped; 3 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 Tbsp butter (divided); 2 Tbsp olive oil; 1½–2 Tbsp mild-medium curry powder; ½ tsp ground turmeric (optional, for extra color); ¼ tsp chili flakes (optional); ½ cup (125 ml) dry white wine; 400 ml (1 can) full-fat coconut milk; 3–3½ cups (700–800 ml) vegetable or chicken stock, kept hot; ¾ cup (75 g) freshly grated Parmesan cheese; Salt & freshly ground black pepper to taste; ⅓ cup fresh cilantro leaves, roughly chopped; Optional garnish: toasted cashews, extra cilantro, chili oil drizzle

This Italian-Indian Curry Risotto beautifully marries creamy Italian risotto technique with warm, aromatic Indian curry spices. Arborio rice slowly absorbs a fragrant coconut-curry broth, finished with Parmesan and fresh cilantro. The result is comforting, luxurious, and unexpectedly harmonious – perfect when you want fusion food that feels both familiar and exciting.

Why You’ll Love This Recipe

You’ll fall in love with this dish because it delivers the best of both worlds: the ultra-creamy, velvety texture that only a properly made Italian risotto can offer, combined with the bold, soul-warming flavors of Indian curry.

The aromatic spices gently perfume the rice without overpowering it, while coconut milk adds subtle sweetness and richness that marries surprisingly well with Parmesan. It’s luxurious yet comforting, impressive enough for guests but simple enough for a cozy weeknight. Most importantly – it proves that Italian and Indian cuisines were destined to flirt with each other. One bite and you’ll wonder why this fusion isn’t already on every menu.

Yield: 4 servings

Italian-Indian Curry Risotto Recipe

Creamy Italian risotto infused with warm Indian curry spices, coconut milk, Parmesan, and fresh cilantro – pure fusion comfort.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

1½ cups (300 g) Arborio or Carnaroli rice
1 medium onion, very finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 Tbsp butter (divided)
2 Tbsp olive oil
1½–2 Tbsp mild-medium curry powder
½ tsp ground turmeric (optional, for extra color)
¼ tsp chili flakes (optional)
½ cup (125 ml) dry white wine
400 ml (1 can) full-fat coconut milk
3–3½ cups (700–800 ml) vegetable or chicken stock, kept hot
¾ cup (75 g) freshly grated Parmesan cheese
Salt & freshly ground black pepper to taste
⅓ cup fresh cilantro leaves, roughly chopped
Optional garnish: toasted cashews, extra cilantro, chili oil drizzle

Instructions

Prep your station like a pro – Warm the stock in a saucepan and keep it gently simmering. Open the coconut milk and stir well so it’s smooth. Grate the Parmesan and chop everything. You’re about to create magic!
Build the flavor base – In a wide, heavy pan, heat olive oil + 1 Tbsp butter over medium heat. Add the finely chopped onion and cook 4–5 minutes until soft and translucent, not brown.
Wake up the aromatics – Add garlic, grated ginger, curry powder, turmeric, and chili flakes (if using). Stir 60–90 seconds until fragrant and the kitchen smells incredible.
Toast the rice – Pour in the dry rice. Stir continuously for 2 minutes so every grain gets coated in spiced butter and starts to smell nutty. This step is important!
Splash of wine – Pour in the white wine. Stir until it’s almost completely absorbed – you’ll see the pan get glossy.
Start the creamy journey – Add two ladles of hot stock. Stir gently every 30–45 seconds. When most of the liquid is absorbed (but rice isn’t dry), add another two ladles. Repeat this loving process.
Introduce coconut magic – After about 12–15 minutes (when rice is halfway cooked), pour in the coconut milk. Continue adding stock one ladle at a time, stirring gently, until rice is creamy but still has a slight al dente bite (total ~32–38 minutes).
Final seasoning – Taste! Add salt and black pepper carefully (remember Parmesan is salty). The risotto should be loose and wave-like – not stiff.
Mantecatura – the silky finish – Turn off heat. Stir in remaining 1 Tbsp butter and all the Parmesan. Cover and let it rest 3–4 minutes – this creates the dreamy texture.
Plate with love – Spoon into warm bowls. Scatter generously with fresh cilantro (and toasted cashews if using). Serve immediately and watch everyone fall in love.

Notes

The risotto should be creamy and flowing – not stiff like rice pudding.
Total liquid amount varies slightly depending on rice brand and pan size – trust your eyes and taste.
Don’t rush the process; low-medium heat and patience give the creamiest result.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 593Total Fat 39gSaturated Fat 23gUnsaturated Fat 16gCholesterol 56mgSodium 922mgCarbohydrates 40gFiber 2gSugar 2gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Warm your broth and keep it simmering gently the entire time – cold broth shocks the rice and ruins the creamy texture.
Stir frequently but not constantly; gentle agitation every 30–45 seconds is perfect.
Toast the rice in the spiced butter/oil until it smells nutty – this extra 60 seconds dramatically improves flavor.
Add the Parmesan and butter only at the very end (called mantecatura) for maximum silkiness.
Taste the risotto before adding salt – both curry powder and Parmesan are salty.
If it thickens too much while resting, revive it with a splash of hot broth.
Use a wide, heavy-bottomed pan (not tall and narrow) for even cooking and better evaporation.

Ingredients Notes

Arborio or Carnaroli rice – these short-grain varieties release just the right amount of starch for classic risotto creaminess. Carnaroli gives slightly firmer grains; Arborio is more forgiving and widely available.
Curry powder – use a good-quality mild or medium Indian curry powder. Avoid “Madras” if you want it milder; avoid very dark/cheap supermarket blends as they can taste dusty.
Coconut milk – full-fat gives the richest mouthfeel and balances the spices beautifully. Light coconut milk works but makes a thinner result.
Parmesan – real Parmigiano-Reggiano adds nutty depth that surprisingly complements curry. Grate it fresh.
Fresh cilantro – essential for brightness and authentic Indian aroma; flat-leaf parsley can substitute in a pinch but lacks the same magic.

Variations and Substitutions

Protein boost → Add sautéed prawns, grilled chicken tikka pieces, crispy paneer cubes, or pan-seared scallops at the end.
Vegan version → Replace butter with more oil or vegan butter, swap Parmesan for nutritional yeast + a pinch of miso, or use a strong vegan parmesan-style cheese.
Extra heat → Stir in ½–1 tsp Kashmiri chili powder or fresh minced green chilies with the spices.
Vegetable-packed → Add ¾ cup diced roasted vegetables (cauliflower, pumpkin, zucchini, bell peppers) when you add the last ladle of broth.
Different curry profile → Use garam masala + turmeric + cumin instead of curry powder for a more North Indian taste, or Thai red curry paste for a Southeast Asian twist.
No coconut milk → Substitute with heavy cream + vegetable stock (less traditional but still delicious).

Storage Options

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with several splashes of warm broth or water, stirring frequently until creamy again. Freezing is not recommended – texture becomes mushy and sauce separates.