Foods go through phases with us. Once upon a time, D and I cooked risotto fairly often. As I got older, I started feeling heavier at the mere sight of carbs. Risotto just doesn\’t entice me anymore. D still likes it so I keep this recipe in case he feels like looking it up. It is very easy in the electric pressure cooker.
- 1.5 cups Arborio rice
- 3 cups of liquid consisting of stock, white wine and water
- 1 onion and some garlic
- 1 tsp salt
- optional ingredients: bacon, peas, pumpkin, mushrooms, zucchini….
- optional garnishes: avocado, olives, parsley….
Method:
- Sauté on high heat the onion and garlic (and bacon if using).
- Add the rice and stir so that it is coated in the olive oil and a little toasted. This should help it be less gluggy by the end.
- Add the liquid.
- Add all the other ingredients.
- Pressure cook on high for 4 minutes, then slow release (i.e. wait 10 minutes before releasing the pressure valve.)
Alternative cooking methods:
Risotto is normally cooked on the stovetop but this involves laborious stirring. I\’ve also heard of it being done in a rice cooker but have never tried that myself. If there is no pressure cooker, I prefer the oven method. It requires a pot that can be transferred from a stovetop to an oven. Fry the garlic and onion, then add the other ingredients and liquid and bring to the boil. Then transfer pot to a preheated oven (180C) for 25 to 30 minutes.