Italian Risotto With Asparagus Recipe - Cooking Index
Italian Risotto With Asparagus Recipe - Cooking Index
Italian Arborio rice is an especially plump, powdery, short-grain Italian rice. The extra powder on the outside of the grain makes this dish creamier. You can substitute short grain Calriso, which is an Arborio grown in California, or regular short-grain rice.
Type: Rice| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Onion - peeled, and (medium) |
| Finely chopped | ||
| 1 cup | 160g / 5.6oz | Italian Arborio rice |
| 1/4 cup | 59ml | Dry white wine |
| 1/4 cup | 59ml | Dried tomatoes in olive oil - chopped |
| 1 | Chicken stock - (14 1/2 oz) | |
| = (or vegetable broth) | ||
| Fresh herbs to season | ||
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| 1 tablespoon | 15ml | Olive oil |
| 1 lb | 454g / 16oz | Fresh asparagus - trimmed, and |
| Peeled if necessary, cut in 1" slices | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a 2 1/2-quart or larger pressure cooker, heat oil over high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden.
Add wine, tomatoes and broth. Stir to mix and keep stirring until the mixture reaches a boil. Stir in your choice of fresh herbs.
When the mixture is boiling, close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes.
Remove from heat and use Cold Water Release Method.
Stir in asparagus slices and place lid back on cooker. Do not heat. The asparagus will steam in the cooker without added heat. Leave in cooker for 2 to 3 minutes, or until the asparagus is tender.
Remove the lid. Stir in Parmesan cheese and serve.
This recipe yields 4 to 6 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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