Risotto

Risotto

Serves 4

Five Ingredients

4 cups chicken stock

2 cups arborio rice

2 shallots, minced

¼ cup dry white wine

Freshly grated parmigiano Reggiano cheese

From the Pantry

2 T olive oil

3 cloves garlic, minced

Turn your pressure cooker to sauté. Add the oil to the pot followed by the shallots. Sauté the shallots for 2-3 minutes or until softened. Add the garlic and cook for 1 minute more. Add the rice and thoroughly coat in the oil. Toast for 2-3 minutes. Season with salt and pepper. Add in the wine and cook until most of the wine is absorbed. Add in the stock and set pressure cooker to pressure cook setting for 5 minutes.

Once done, quick release the pressure cooker. Grate in as much cheese as desired and taste for seasoning. Serve immediately on warm plates garnished with more cheese.

This is a basic recipe which can be easily modified or enhanced depending on your taste and mood. We love adding leafy greens like spinach to the risotto and serving it as a bed for seared steak, chicken, or pork tenderloin.