Serves 8
60 min
Crisp Rice Gratin
Recipe GLPR0c4ff57b9f003d
A savory baked rice dish featuring tender artichoke hearts, seasoned sausage, and tomato sauce, finished with a golden, crispy crust of Parmigiano Reggiano. This hearty gratin combines Italian flavors in a rustic, comforting side that feeds a crowd.
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Ingredients
3 artichokes, hearts only, cleaned and thinly sliced
400 g basmati rice
40 g butter
Extra virgin olive oil, for drizzling
Fresh thyme, chopped
100 g grated Parmigiano Reggiano
½ red onion, finely chopped
Salt, to taste
150 g fresh Italian sausage, removed from casing and crumbled
400 ml tomato sauce
300 ml hot water
Directions
Melt the butter in a large skillet over medium heat. Add the finely chopped red onion and sauté until softened, about 2 minutes.
Add the crumbled sausage to the pan and cook, stirring frequently, until the meat is no longer pink, about 4 minutes. Stir in the thinly sliced artichoke hearts and cook for 5 minutes.
Pour in the tomato sauce and bring to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, to meld the flavors.
Meanwhile, bring a pot of salted water to a boil. Add the basmati rice and cook for 3 minutes. Drain the rice well in a colander.
Add the partially cooked rice to the skillet with the sausage and artichoke mixture. Stir in the hot water and mix well to combine all ingredients. Remove from heat.
Stir in the grated Parmigiano Reggiano and season with salt to taste. Mix thoroughly until the cheese is evenly distributed.
Preheat the oven to 200°C (390°F).
Transfer the rice mixture to a ceramic or oven-safe baking dish, spreading it to an even thickness of at least 5 cm. Level the surface with a spatula.
Sprinkle the fresh chopped thyme evenly over the top, then drizzle generously with extra virgin olive oil.
Bake for 35 to 40 minutes, until the rice is completely tender and a golden-brown crust has formed on the surface. Serve hot.
