Yield: 6 servings
|1 tablespoon||Olive oil|
|3 larges||Shallots; finely chopped|
|1½ cup||Italian short grain rice|
|½ cup||Dry white wine; or vermouth|
|3½ cup||Vegetable stock|
|¼ teaspoon||Saffron threads|
|½ cup||Parmesan cheese; freshly grated|
|3 tablespoons||Fresh parsley; minced|
|Freshly ground pepper; to taste|
Heat the oil in the pressure cooker. Add the shallots and cook over high heat until just translucent, about 30 seconds. Add the rice and stir to thoroughly coat with oil. Add the wine and stir constantly until it has evaporated, about 1 minute. Stir in 3½ cups of the stock, the salt and the saffron.
Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Give the risotto a figorous stir. If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately high heat, stirring constantly, until the desired texture and consistancy are reached. Add another ½ cup of stock if necessary. Stir in the Parmesan and parsley and season with pepper. Serve immediately in shallow bowls.
Per serving: 169 Calories; 7g Fat (37% calories from fat); 7g Protein; 18g Carbohydrate; 7mg Cholesterol; 1447mg Sodium Recipe by: Food and Wine, April 1999 Converted by MM_Buster v2.0l.