A creamy and rich rice dish that’s cooked with chicken broth, white wine, and a variety of vegetables like mushrooms, asparagus, and peas. Here’s a recipe for Italian Risotto that serves 4-6 people:

Ingredients:

• 2 cups shahi khana basmati rice
• 6 cups of chicken broth (or vegetable broth for a vegetarian version)
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup of dry white wine
• 1/2 cup of grated Parmesan cheese
• 4 tbsp of butter
• Salt and pepper to taste
• Olive oil

Instructions:

1. Heat the chicken broth in a saucepan and keep it on low heat.
2. Heat a large pot over medium heat. Add olive oil and heat for 1-2 minutes.
3. Add the chopped onion and garlic. Cook until the onion is softened, stirring occasionally.
4. Add the rice and stir well to coat it with the onion and garlic. Cook for 1-2 minutes until the rice is slightly toasted.
5. Add the white wine to the pot and stir well. Cook for 2-3 minutes until the wine has been absorbed.
6. Add a ladleful of hot chicken broth to the pot and stir well. Cook for 5-7 minutes until the broth has been absorbed.
7. Repeat the previous step, adding more broth as needed, until the rice is cooked through and creamy. This should take about 20-25 minutes.
8. Once the rice is cooked, add the Parmesan cheese and butter. Stir well to combine.
9. Season the risotto with salt and pepper to taste.
10. Serve the risotto in bowls, garnished with additional Parmesan cheese and freshly chopped herbs.