<img src="http://images.mid-day.com/images/images/2017/jun/Sambhar-Risotto.jpg" alt="" />
Sambhar Risotto While one might argue that this one seems like a jazzed-up version of the humble sambhar rice, let us tell you it is anything but. First, good quality, perfectly al dente arborio rice is used as its base, to which a tangy, thick sambhar sauce is introduced. And then, curry leaves and fried methi fronds are sprinkled all over, further accentuating its Indian leanings. At: Canto Cafe and Bar, Opera House. Call: 49711813 Cost: Rs 360
<img src="http://images.mid-day.com/images/images/2017/jun/Dal-Makhani-Risotto-at-The-.jpg" alt="" />
Dal Makhani Risotto This one is a perfect amalgamation of Indian flavours and Italian techniques in one dish. The richness of dal makhani, cream and risotto rice with a goat&rsquo;s cheese garnish is not just filling, but comforting too. One bite is enough to bring back memories of your dadi&rsquo;s food, reminding you that a little nostalgia never hurt. At: The Terrace, Hotel King&rsquo;s International Compound, Juhu Tara Road, Juhu. Call: 9665295999 Cost: Rs 445
<img src="http://images.mid-day.com/images/images/2017/jun/Venice.jpg" alt="" />
Venice to Lucknow This culinary hybrid marries ingredients and flavours from the two food capitals of the world. The rice used is basmati and arborio in equal quantities, which is delicately flavoured with Awadhi spices like mace, dried rose petals and green cardamom, and then scented and soaked with Merlot. The risotto comes topped with a quartet of juicy galouti kebabs, farm fresh veggies and parmesan cheese, with desi ghee to finish it off. The dish is accompanied by a glass of Italian red wine and a spicy flat bread. At: Jeon, Hotel Sea Princess, Juhu Tara Road, Juhu. Call: 26469500 Cost: Rs 1,099
<img src="http://images.mid-day.com/images/images/2017/jun/Mushroom-&amp;-Asparagus-Risott.jpg" alt="" />
Mushroom and Asparagus Risotto with Gobindobhog Rice In this signature dish of a brand new eatery, they use the famous short grain, aromatic rice called gobindobhog from Bengal in lieu of arborio rice. The former has the right amount of starch to give the risotto its creamy texture. The addition of the sweet potato leaves and mustard oil is in keeping with their philosophy of embracing the best of regional produce and locally sourced ingredients in a dish, while serving it with a fresh take. At: Toast &amp; Tonic, BKC. Call: 26534722 Cost: Rs 460
<img src="http://images.mid-day.com/images/images/2017/jun/Chicken-Cafreal-Risotto-at-.jpg" alt="" />
Chicken Cafreal Risotto A riff on the tangy Goan cafreal, this colonial-desi-inspired risotto is served with a grilled chicken breast. Adapted from a Portuguese-Mozambican slave recipe, cafreal is a marinade made from fresh coriander leaves, mint, spices and toddy vinegar. The flavour of the vinegar is what elevates the dish, which is then garnished with parmesan shavings and a sprinkling of pine nuts. At: Radio Bar, Hotel New Castle, Linking Road, Bandra (W). Call: 9769755542 Cost: Rs 450

From a curry leaves-laced iteration to one that eschews arborio in favour of gobindobhog rice, the risotto is being re-imagined by Mumbai restaurants and how!

Food: Risotto re-imagined by Mumbai restaurants and how!

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Home / Mumbai-guide / Mumbai Food / Article / Food: Risotto re-imagined by Mumbai restaurants and how!

Food: Risotto re-imagined by Mumbai restaurants and how!

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