Growing up my mom made risotto regularly. Being Italian this is a dish that you learn how to cook and master at a young age. As an adult I make it often, but mostly the traditional way, using Aborrio rice and white wine to flavor it. My husband is of Indian decent, so I like to take traditional dishes and put a spin on it. Thats what I did with this dish. I used traditional Basmati rice that’s normally served with traditional Indian food and made my version of Indian risotto. Its creamy, full of flavor, with just a touch of spice.
Serves: 6-8 people
Prep/Cook time: 40 minutes
1 cup of basmati rice
1/2 red onion finely chopped
4 cups of chicken stock
2 inch piece of ginger, peeled
2 cloves of garlic
1 jalapeño cut in half
1 tbsp cumin seeds
3 tbsp butter or ghee
3 tbsp olive oil
salt/pepper as needed for taste
In a small stock pot heat your chicken stock along with the piece of ginger and chili over high heat. Bring to a boil, then reduce to a low simmer until ready to use.
Heat a medium sauce pan over medium heat. Cover the bottom with olive oil. When oil is hot add your cumin seeds and cook for 1-2 minutes. Next, place chopped onion in the pan and sauté until onion is translucent. Add your garlic and sauté for another minute or two.
When garlic is soft and has released a beautiful aroma add your Basmati rice, stirring frequently. Let the rice soak up the the flavors of the onion and garlic. Cook the rice for about five minutes, being careful that the rice doesn’t burn.
Using a ladle, start adding your chicken stock mixture. Make sure the rice is covered with liquid and let the rice cook, stirring frequently so it doesn’t burn.
Once the rice soaks up the liquid, add another ladle full. Repeat this process until the rice is cooked and has a nice creamy consistency. When the rice is al dente and most of the liquid has been absorbed, add your butter. Taste you rice mixture and add salt/pepper as needed for taste.
Serve on the side of your favorite Indian dishes, or as a main entree!