Tuesday, November 18, 2008

7 Minute Risotto

7 Minute Risotto (From Pressure Perfect, by Lorna Sass)
Serves 4 as an entrée and 6 as a side dish

This is such an easy Risotto. It only takes 4 minutes at pressure, and then requires stirring for approximately 3 minutes.1 tablespoon olive oil

½ cup finely chopped onions
1½ cups Arborio rice
½ cup dry white wine
3½ to 4 cups Homemade Chicken Stock
1 teaspoon salt (optional, depending on how salty the Stock is)
½ cup grated parmesan cheese, plus more if needed
Freshly ground black pepper
3 tablespoons chopped fresh parsley

Note: To the above, you can add various extras, such as meat and vegetables. I particularly like adding Butternut Pumpkin. Items that need a reasonable amount of cooking should be added just before sealing the lid. Items requiring little cooking (eg peas) should be added after depressurising.

Directions:
Heat oil in cooker. Add onions and cook over high heat for 1 min, stirring often. Stir in the rice, taking care to coat it with the oil.

Stir in the wine (careful you don’t get spattered). Cook over high heat until rice has absorbed the wine. Stir in 3½ cups stock and salt (if using). Scrape up any rice sticking to the bottom of the cooker.

Lock lid in place. Over high heat bring to high pressure. Reduce heat just enough to maintain pressure and cook for 4 minutes. Turn off the heat. Quick-release by setting the cooker under cold running water. Remove the lid.

Set cooker over medium heat and stir vigorously. (The risotto will look soupy at this point). Cook uncovered, stirring every minute or so, until the mixture thickens and the rice is tender but still chewy (around 3 – 5 mins). If mixture becomes too try before the rice is done, stir in the remining ½ cup stock. The finished risotto should be slightly runny as it will continue to thicken as it sits on the plate.

Turn off heat. Stir in cheese, salt & pepper to taste, and the parsley.

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