Risotto with Turmeric and Cream

Rinse the rice with cold water. Pour water in a 2:1 ratio (water to rice) and bring to a boil.

Cover with a lid, reduce heat and simmer for 15–20 minutes until half cooked. The rice should remain slightly firm, not overcooked.

Let the rice cool down.

If the rice has dried out, add a little water and put it back on the heat. When it starts to boil, add 3–4 tablespoons of butter at room temperature and 50 g of cheese.

Season with salt, black pepper, add basil and herbes de Provence. Just a little bit of Vegeta seasoning will add a piquant flavor (note that soy sauce will be added later).

Cook over low heat, stirring constantly. If the rice begins to burn, add a little water or 10% cream.

Add turmeric on the tip of a knife (approximately 0.5 teaspoon). Mix thoroughly so that the spice is evenly distributed. Remove from heat.

Add a little more butter and cheese. Drizzle with soy sauce to taste — try it first to make sure the dish doesn't become too salty.

Mix carefully, trying not to damage the rice grains. Serve hot.