Chef Enricou00a0puts together a Risotto festivalu00a0to pushu00a0Italian-styleu00a0rice

Is risotto a glorified khichdi, someone asks. Is it a trick question, we wonder, to judge what we really think of Italy's favourite rice preparation and our own, in India. We jump to quick defence of both food cultures, Italian and Indian.

Admittedly, both are sticky and lumpy but there is really no comparison. What is staple Italian diet becomes fine dining fare here but that could be true of any cuisine and any dish. But the khichdi has just one purpose comfort. No matter what tricks you pull while cooking it, you're not going to pay Rs 500 for it. It's just too easy to make; it's chicken soup to our soul.

The risotto requires more committed cooking. You cannot just pressure-cook it. Chef Enrico at the Renaissance Mumbai Hotel and Convention Centre, tells us that while Arborio can be made by anyone anywhere (it is the foolproof rice), there are other variations that require a keener study.

Like the Vialone Nano rice from Veneto in Italy, which chef Enrico cooks with Barolo wine and Castelmagno cheese. By the time you realise it's cooked, it's too lateu00a0 you've overcooked it already. Yet, the Indian palate tends to not favour risotto. Perhaps the khichdi parallel comes foremost to most minds. So to push risottos, Enrico has put together a risotto promotion at Renaissance.

Chef Enrico gestures as he talks about black, wild rice from Italy which he will be serving as part of his appetisers course

There will be rice-based appetisers and also a main course of five dishes. The Vialone Nano is dyed red with the Barolo wine; the Castelmagno cheese tastes like Blue cheese but more palatableu00a0adds a great layer of taste and variation to the risotto.

Why is risotto not as popular as pasta or pizza? A lot of people (non-Italians, of course) find it has a sameness of taste. The crumbly, cheese topping breaks that monotony.

And, we are introduced to the rice we fall in love with a black, wild rice that is so long, it looks like the stem of a plant. Enrico has made it into a cold vegetarian salad with peas and carrots. It has a lot of bite and is a visual surprise too. Looks like we're going back for a proper meal.

The risotto festival is on at Fratelli Fresh at the Renaissance, Mumbai, from November 23 to December 6. Dinner only. Meanwhile, enjoy these recipes from Chef Enrico.

Risotto Rosso alla Salsiccia

40 gm onions
100 gm rice
50 gm Italian sausages, diced
30 gm beetroot
30 gm butter
50 gm Padano parmesan
50 ml white wine
400 ml vegetable stock
5 gm garlic

Clean, chop and sweat half the onions in a pot with the olive oil until tender.
Add the rice, stir continuouslyu2013be careful, don't burn the rice!
Add the wine and let it evaporate.
Add the vegetable stock slowly, until the rice is covered and continue to keep the rice topped up with stock and cook for approx. 16 minutes on a low/medium fire.
In a small saucepan, boil a red beetroot till it's cooked. Then peel the skin off, chop it finely and add it to the rice.u00a0
Meanwhile, in a frying pan, add the rest of olive oil, onion, and garlic, cook until golden colour, and then add the diced Italian sausages.
When the sausages are cooked, add to the rice. When the rice is al dente, take the pan from the heat, add butter, cheese, and check for seasoning. Serve hot.