Put all the broth ingredients in a saucepan and when boiled, simmer for 10 minutes. Then, lower the temperature to the minimum, and leave the broth on the heat to keep it warm.
Risotto with ginger and fresh cilantro
In a large frying pan, over medium-high heat, heat the olive oil, add the onion, mushrooms and spices (curry, cinnamon, cumin, sweet and smoked paprika) and sauté for 3 minutes.
Add the peppers and the carrots and sauté for 1 more minute.
Next, add the rice and keep stirring for another minute.
Then add the ginger and garlic and stir for a few seconds.
Add the tomato and fresh cilantro, and as soon as the liquid is absorbed, add the wine. Once the wine is also absorbed, add the soya sauce.
After that, pour a ladle of broth and stir the risotto to keep it from sticking. Once the broth is absorbed repeat the same procedure, adding a little broth and stirring. We repeat as many times as needed. After 15 minutes of repeating the process have passed, you should taste the risotto before adding any more broth. The risotto is ready when the rice has an al dente texture.
Serve immediately, while still warm and moist, with freshly ground pepper and some fresh cilantro.
If you have leftovers you can warm it later adding some broth. If you don't have any broth left, you can use some warm water.