I love a good risotto, but I really can't be bothered standing there for hours stirring the bloody thing... isn't that what apprentices are for? So I thought it was high time I busted out the old pressure cooker to see if it could take the place of an apprentice. Turns out it can.
Ingredients:
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| Image stolen from pressurecooker.com.au |
Ingredients:
- 60 ml olive oil
- 56 g butter, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 224 g portabella mushrooms, sliced
- 360 ml arborio rice
- 240 ml dry white wine
- 720 ml vegie or chicken broth
- 100-150 g grated parmesan cheese
Putting it all together:
Heat up the oil in the pressure cooker and saute the onion and garlic until translucent. Add the mushrooms and rice and give them a good stir to get the rice nice and coated in oil.
Pour in the wine, and let simmer for about 2 minutes. We're evaporating a little of the booze so we don't end up with a bomb.
Add the chicken broth and cover and bring to high pressure and then cook for 7 minutes.
Do a quick pressure release (the cold water trick) and stir in the remaining half of the butter and grated parmesan cheese. Serve.
How good is that! A delicious risotto in less than 25 minutes!