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Risotto

| March 17, 2013 Comment

risotto

Risotto is a traditional rice dish from Italy and similar to the Indian Khichdi in texture. Made with arborio rice, a short-grain and starchy rice, risotto is a simple but wholesome dish.

Made the traditional way, risotto takes a long time as the liquid (either white wine and broth or stock of some kind) is added in stages and requires constant stirring. This is an easy version as the initial cooking is done in the pressure cooker and the process is finished in the pan.

Servings: 2
Cooking Time: 30 minutes

Ingredients

  • 1 cup arborio rice (available in regular grocery, whole food,s and specialty food stores)
  • 1 tbsp butter
  • 3/4 cup parmesan cheese, grated
  • 1 tbsp extra virgin olive oil
  • 1/4 cup onion, finely chopped
  • 2 tbsp celery, finely chopped
  • 1/2 tsp black pepper powder
  • Salt to taste

Preparation

  1. Heat the olive oil in a pan. Add the onion and saute on medium heat until translucent. Add the celery and salt and saute until tender.
  2. Reduce the heat and add the butter. When it has melted, add the arborio tice and saute until the grains are coated with the butter and turn white.
  3. In the meantime, boil 4 cupsof water in a pan and set aside.
  4. Place the rice in a pressure cooker container along with 3 cups of water and salt as needed. Cook the rice in the pressure cooker for 3-4 whistles.
  5. Add the almost tender rice back to the pan along with 1 cup of boiling water and let simmer until the rice is almost cooked or al dente (slightly chewy or cooked but with a bite).
  6. Stir in the cheese. Add the black pepper, stir the risotto well and remove from heat.
  7. Serve the risotto hot.

Category: Fusion Cooking - Members

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