Risotto Basmati
This rich and creamy risotto basmati is a twist on the classic risotto which is made with Arborio rice, this recipe utilizes the nutty and floral basmati rice. The fluffy texture of well-cooked basmati is perfect for a risotto dish.
Equipment
- Cast iron skillet or dutch oven
- Spatula
- Chef's knife
Ingredients
- 1 lb ground italian sausage save the fat in the pan from this
- 1/4 cup extra virgin olive oil
- 1 large yellow onion finely sliced
- 1 cup basmati rice soaked overnight, use brown basmati for a healthier, whole grain option
- 4 tbs white wine vinegar or 1/2 cup dry white wine
- 4 cups bone broth use my homemade recipe here or buy storebought
- 1 cup artichoke hearts roughly diced, I just buy the marinated ones in the jar
- 1/2 cup parmesan cheese plus more for topping
- sea salt and pepper to taste
- 2 cups arugala
Instructions
- Preheat a cast iron skillet over medium to medium high heat.
- Brown italian sausage and season with salt and pepper.
- While sausage is browning, slice onions and chop aritchoke hearts.
- Remove browned italian sausage and transfer to a plate and set aside.
- Pour olive oil in with the fat from the sausage and saute onions over medium-high heat until just softened.
- Turn the heat to medium, add rice and mix thoroughly until coated with oil.
- Let the rice cook with the onions for about 1-2 minutes.
- Add your white wine vinegar and let the rice soak that up.
- When rice has absorbed all wine, add enough broth to cover the rice (about 1 cup).
- Stir over medium heat until broth is absorbed.
- Continue this process adding broth one cup at a time until rice is tender, but not mushy. This will take about 20-25 minutes. The end result should be slightly saucy.
- Add your sausage and artichoke hearts to the skillet, season with salt, stir until combined, then turn the burner off.
- Add your arugula and stir to combine.
- Stir in 1/2 cup parmesan cheese.
- Serve immediately with remaining cheese
Notes
risotto basmati storage
Store this risotto basmati dish in an airtight container in the refrigerator for up to 3 days. To reheat, boil about 1/4 cup (more or less depending on how much you're reheating) bone broth (or water) in your cast iron skillet. Add the leftover risotto. Heat until warmed through. *Note: Do not freeze leftover risotto. It just won't ever be the same if you do.risotto basmati Tips
- Don't have your heat too high when adding your rice and liquids or it'll evaporate the liquid instead of allowing the rice to absorb it.
- Alternatively, don't have your heat too low or you'll end up with mush.
- Consider using a cast-iron skillet to cook your risotto since the heavy-bottom distributes the heat evenly and holds heat really well.
- Know your cooktop well. Your medium-high might be different than mine.
- Don't dump the fat from the sausage! Use that to add more flavor to your risotto basmati dish.
