Bobotie Risotto with Parmesan Cheese

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

If using ground beef, add it to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the rice is slightly translucent.

Stir in the turmeric, curry powder, ground coriander, and ground cumin. Cook for 1 minute more, stirring constantly, until fragrant.

Add the almonds, raisins (or sultanas), and chutney. Stir to combine.

Add the bay leaf. Begin adding the warm vegetable stock, one cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding the next cup. Continue until all the stock has been absorbed and the rice is creamy and al dente. This will take about 20-25 minutes.

Remove the bay leaf. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

Serve immediately, garnished with extra grated Parmesan cheese.