Risotto With A Spanish Flair

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1/2 cup	31g / 1.1oz	Chopped onion
2 teaspoons	10ml	Chopped garlic
3/4 cup	120g / 4.2oz	Arborio rice
1/4 cup	59ml	White wine
1/4 teaspoon	1.3ml	Saffron threads
1/3 cup	20g / 0.7oz	Chopped canned plum tomatoes
1 1/2 cups	355ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	48g / 1.7oz	Chopped green olives
3 tablespoons	45ml	Toasted pine nuts
2 tablespoons	30ml	Assorted fresh herbs
1/3 cup	48g / 1.7oz	Grated parmesan cheese

Recipe Instructions

Choose the size pressure cooker that will accommodate the amount you will be making. Heat the butter and saute the onion and garlic until softened.

Add the rice and thoroughly coat it with the butter. Add the wine and reduce until it is absorbed. Dissolve the saffron threads in a little stock or water. Add the tomatoes, stock, salt and pepper to taste. Stir the mixture well.

Turn the heat to high and lock the lid in place. Bring to high pressure and adjust the heat to maintain pressure. Cook for 6 minutes.

Reduce with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. If it is not sufficiently cooked, add stock and simmer a minute more if necessary.

Add the olives, pine nuts and parmesan cheese just before serving.

This recipe yields 2 main course servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.