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| Pressure Cooking Risotto |
I love risotto, but this Italian favorite can be time intensive. This technique, using a pressure cooker, gives you perfectly al 'dente risotto in about 10 minutes, and all with minimal standing or stirring time.
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Origin: From the Kitchen of LindySez
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
1/3 cup chopped shallot or onion
1 cup COLAVITA Superfine Arborio Rice
1/4 cup white vermouth, or dry white wine
1 large pinch saffron threads
Salt and freshly ground pepper, to taste
1/4 - 1/2 cup freshly grated Parmigiana/ Reggiano Cheese
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Preparation:
In a pressure cooker, over medium heat, heat the oil; once hot add the shallots and rice and saute until the shallots are soft; about 3 minutes. Add the broth, vermouth (or wine), saffron and a pinch of salt and freshly ground pepper. Bring to a simmer, lock the lid in place and once it comes to pressure, lower the heat to maintain the pressure and cook for 7 minutes. Release the pressure and open the lid. Stir in the cheese and salt and pepper to taste. Serve immediately. Makes 4 servings.
Per Serving: 284 Calories; 10g Fat (2g Sat, 5g Mono, 1g Poly); 11g Protein; 40g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 124mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Variations: 1. Add 1 cup of frozen peas along with the stock. 2. Stir in fresh corn off the cob along with the cheese. 3. Saute shrimps or scallops, (or both) and place on the top of the cooked risotto.
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