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Quick and Easy Risotto

½ cup Arborio rice per person
Approx. ¾ cup stock per quantity of rice
Good olive oil, enough to coat the ingredients
Parmesan cheese to you liking
Onion and garlic to your liking, finely chopped

I like a lot of garlic for risotto on its own, but less when accompanying a dish or as an entrée. The stock is of your choice in relation to the dish. i.e. fish stock for salmon risotto, although chicken stock can go with almost anything including fish.

Heat the pressure cooker, add the rice then enough oil to coat and stir for a few minutes. Then add the garlic and onion and keep stirring until light brown. All I do now is add stock until it is 2cm over the rice.

Top the cooker with the lid, lock and bring to pressure (2nd ring on WMF Pressure Cookers) then the temperature to 130 degrees for 5 minutes. Let it cool, when the indicator is down, open the lid and stir (always with a wooden spoon) in the parmesan cheese. Then serve.


 

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