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
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
Servings: 2 Cooking Time: 30
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
Heat the olive oil in a pan. Add the onion and saute
on medium heat until translucent. Add the celery and salt and saute
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.
In the meantime, boil 4 cupsof water in a pan and set
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.
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).
Stir in the cheese. Add the black pepper, stir the
risotto well and remove from heat.