National Bitter Melon Council

1 Bitter Melon, cut into small cubes
½ tsp. salt
5-6 c. vegetable stock or water
1 c. dry sherry
Pinch of Saffron
3 tblsp. Olive Oil
5 tblsp. Butter
1 small Onion
1 ½ tblsp. Curry Powder
3 Cloves of Garlic
1 ½ c. Aborio rice
Pepper
2 tblsp. Cilantro leaves, chopped
2 tblsp. Mint, chopped
½ c. grated Parmesan cheese

Place Bitter Melon in a colander and add the salt. Toss and let sit for 15-20 minutes. Drain and squeeze the water out. Reserve.

In a sauce pan, combine the vegetable stock and sherry. Add the saffron and bring to a boil. Lower the heat to a bare simmer.

In a sturdy sauce pan, heat 2 tablespoons butter and 2 tablespoons of olive oil. Add the onion and curry powder. Cook stirring over medium heat for about 5 minutes. Add the garlic and cook 1 minute. Add the rice to the pan and stir to coat the grains. Add 1 cup of stock and stir gently until most of the liquid is absorbed. Continue cooking the rice in this manner and you have used 3 cups of the stock. Season with salt and pepper.

In another pan, add the remaining butter and oil and heat to medium. Add the Bitter Melon and cook for about 3-4 minutes. Add the Bitter Melon to the sauce pan and add the remaining stock and stir gently until the stock has been absorbed.

When the rice is done, turn off the heat and add the cheese. Sprinkle with chopped herbs and serve.