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Basmati Risotto

Contributed by: Melinda

A basic risotto is made with Arborio rice. It is a short-grain, starchy rice that as it cooks develops a creamy, glistening texture with a nice bite. However, if you are trying to stay away from carbs with negative nutritional potential, a good way to enjoy a semi-traditional risotto is to substitute Basmati rice.

Basmati rice in this dish produces a less glossy appearance, but will still produce a creamy consistency.

1/4 cup olive oil
1 large shallot, finely chopped
1 cup rice
1/2 cup dry white wine
1/2 tsp saffron threads
4 cups vegetable or chicken broth
2 cups broccoli pieces, stems and florets
10 thinly sliced crimini mushrooms
1 cup grated hard cheese, such as parmesan or romano
salt to taste
  • Heat broth to boiling and add saffron and broccoli stem pieces
  • When broccoli is tender, add florets and turn off heat
  • Heat olive oil in a large sauté pan
  • Add shallot and mushrooms and sauté until very tender, but not browned
  • Add rice and mix thoroughly until well coated with oil
  • When rice is opaque, add wine
  • When rice has absorbed all wine, add enough broth to cover the rice (approx. 1/2 - 1 cup)
  • Stir over medium heat until broth is absorbed
  • Continue this process adding broth a little at a time until rice is tender, but not mushy - about 20-25 minutes. When rice is cooked to taste the dish should be slightly saucy.
  • Add broccoli to the rice
  • Remove from heat and stir in 1/2 cup parmesan cheese.
  • Serve immediately with remaining fresh grated cheese

    If the heat under the pan is too high, you'll end up evaporating off the liquid instead of the rice absorbing it. If it's too low, it will take too long and you'll probably end up with mush. Consider how your cooktop works before you start and adjust accordingly.

    A very versatile dish.

    Questions about this recipe?

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