how to make risotto using a pressure cooker: Risotto With Scamorza And Bresaola
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: entree, first course, Main Course
Cuisine: Italian
Servings: 4people
Ingredients
1Shallot
2cupsCarnaroli or arborio rice350 g
1cupDry white wine250 ml
4cupsWater or chicken broth1L or 1 Chicken bouillon cube
1tspSalt
150gScamorza1/2 a cheese
80gBresaola2.8 oz
30gParmesan cheese4 Tbsp
Instructions
Mince the shallot and saute it in olive oil until it becomes translucent. Add the rice and saute, stirring frequently, until it starts to brown a little.
Pour in the wine and let it boil off.
Add the water, bouillon cube, if using, and add the salt.
Stir everything then close the lid of the pressure cooker.
When it starts to whistle, put a timer on for 7 minutes and sit down for a aperitif glass of wine. :)
Dice the scamorza, grate the parmasean and cut the bresaola into small strips (I use kitchen scissors for this).
When the timer goes off, run the cooker under cold water, then open it. Depending on what rice you have used, it may be already of perfect consistency, or it may be still a little liquid. If there is too much water, put the pot back on the heat and let some more of the water boil off for a few minutes.
Add the cheeses and bresaola and stir until the cheeses melt.
Serve immediately.
Notes
This risotto is better eaten immediately, as it is not that great when reheated because the cheese clumps a little. I think you'll find that there won't be any left-overs.