Here's a simple risotto recipe that's simple to prepare and easy to cook for guests as risotto is usually a dining out option, rather than a normal eat-at-home meal. This meal is also rather convenient if you have guests who are less than punctual as you can set it cook when they arrive.
One caveat- This recipe does need a pressure cooker!
Mushroom Risotto
Serves 4
Preparation time: 5mins
Cooking time: 15-20mins
Ingredients:
3 cups of mixed mushrooms (oyster, button, chestnut, shitake- whatever you can buy!)
1 cup of frozen peas
One medium white onion
One pint of vegetable stock
Half a bottle of White wine
500g arborio rice
Knob of Butter
300g Parmesan or Parmigiano reggiano
Method:
1. Fill the kettle and set it boiling.
2. Dice the onion and slice any button or chestnut mushrooms (oysters mushrooms, being flatter, are useable as they are).
3. Begin melting the butter in the pressure cooker.
4. Make the stock with the boiled water.
5. Add the onions to the butter and gently fry for two minutes.
6. Add the rice and stir for two minutes until the rice becomes transparent.
7. Pour in the stock, peas, mushrooms and wine, seal the pressure cooker and bring up to pressure. Cook at full pressure for 15 minutes.
8. In the meantime, grate the parmesan.
9. Rapid vent the pressure cooker and check that the rice has absorbed all of the liquid, if it hasn't, just cook for a few minutes while stirring.
10. Melt in the cheese and serve immediately.
