Sushi Risotto with Tandoori Paneer

local_grocery_store Ingredients

• 1 cup Arborio rice, uncooked
• 2 cups Water, for cooking rice
• 3 tablespoons Sushi vinegar, none
• 200 grams Paneer, sliced (substitute with tofu for a vegan version)
• 1 tablespoon Tandoori masala, mixed with yogurt
• 2 tablespoons Olive oil, infused with wasabi
• a few Coriander leaves, fresh, chopped
• to taste Salt, none

restaurant_menu Method

1. 1.Cook the Arborio rice with water until it's al dente. Stir in sushi vinegar and set aside to cool.
2. 2.Marinate the paneer slices in the tandoori masala and yogurt mixture for at least 30 minutes.
3. 3.Grill the marinated paneer until charred and tender.
4. 4.In a pan, gently heat the wasabi-infused olive oil.
5. 5.Arrange the cooled sushi-style risotto on plates, top with grilled paneer slices.
6. 6.Drizzle wasabi olive oil over the top and garnish with chopped coriander leaves.
7. 7.Serve immediately and watch the flavors dance!

lightbulb_outline Tips

• chevron_rightEnsure the risotto is spread thinly to cool to achieve a sushi-like texture.
• chevron_rightFor an extra kick, add a little wasabi paste to the olive oil.