 |
Risotto with Gruyere and Parmesan (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 tablespoon olive oil
1/3 cup finely minced onions
1 1/2 cups Arborio rice
3 1/2 cups vegetable or chicken stock (up to 4 c)
1/4 cup grated Parmesan cheese
salt -- if needed
serves 6 as an appetizer; 4 as a main course
Heat the butter and oil in the cooker. Saute the onion until soft but not brow
n, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with t
he fat. Stir in 3 1/2 cups of the stock (watch for sputtering oil). Lock the
lid in place and over high heat bring to high pressure. Adjust the heat to mai
ntain high pressure and cook for 6 minutes. Reduce pressure with a quick relea
se method. Remove the lid tilting it away from you to allow any excess steam t
o escape.
Taste the rice, and if it's not sufficiently cooked, add a bit more stock as yo
u stir. Cook over medium heat until the additional liquid has been absorbed an
d the rice is desired consistence, another minute or two. When the rice is rea
dy, stir in the Gruyere and Parmesan, and add salt to taste. Serve immediately
.
Serving suggestion: serve with a tossed salad
- - - - - - - - - - - - - - - - - -
|
