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Milly's Summer Catalogue

Pressure Cooker: 7min Risotto Recipe


INGREDIENTS


1 tsp. olive oil


1 medium onion


2 c. Risotto rice, also called Arborio rice


½ c. dry white wine


1L chicken stock (I use Continental Stock Pots – low salt)


¾ c. water


Salt and ground black pepper

METHOD


In 6-quart pressure cooker, heat oil over medium heat. Add onion and cook 5 minutes or until golden, stirring occasionally. Stir in rice and cook 2 minutes, stirring frequently. Stir in wine and cook 30 seconds or until evaporated.


Stir stock, water, and fresh black pepper into mixture.


Cover pressure cooker, lock lid and bring up to high pressure. (On a high temperature on your element)


Once the indicator pops up reduce heat to obtain gentle, steady release of pressure. Cook 7 minutes (use timer!), adjusting heat as necessary to maintain constant pressure during cooking.


Remove pressure cooker from heat and reduce pressure quickly. I put the whole pot into the sink, turn the cold tap on until the indicator goes down. )


Remove cover and stir in your chosen flavourings, season. Cover cooker and let stand 5 minutes.


FLAVOURING COMBINATIONS



  • Lemon zest, lemon juice, rocket or spinach, cherry tomatoes, parmesan cheese (or any cheese), basil

  • Fresh salmon, dill, lemon juice, lemon zest, frozen peas

  • Smoked chicken, sweetcorn, add 3-4 TB cream as well, parmesan cheese

  • Grated (or spiralised!) zucchini, can of crabmeat, fresh dill or parsley, lemon juice to taste, lots of black pepper

  • Ham, peas, parmesan


 


Adapted for the Pressure Cooker by Chef Xav


Serves 6-8