I have a new toy! Some years back now a few friends were raving about the Thermomix. For those who don’t know what this is, it’s an appliance which performs a number of functions and also heats as well. A few years ago I heard about something called a Bellini Intelli Kitchen Master. This is basically a much cheaper thermocooker. On special it can be as low as $250 as compared with the $2000 Thermomix. After umming and ahhing for a long time I finally got one for Christmas. I love it, and will be posting some recipes from it soon! Risotto is the dish that everyone raves about with thermocookers. I love risotto, but for some years I’ve been using an electric pressure cooker to cook it. I have a Tefal electric pressure cooker that I can set up and cook risotto in 20 minutes. It’s so quick that I often make it when I’ve had a busy day or need to go out at night. For my vegan friends who follow this blog, please omit the bacon/fish and put in whatever you like. There are no real rules, just the basic proportions of rice and stock. And just a side note – we only buy meat that is produced humanely. I can’t eat eggs but when I purchase them for my family I insist on free range eggs and I don’t buy cage eggs. I also buy free range/RSPCA approved chicken. So here’s my recipe for risotto using a pressure cooker:
a few rashers of bacon, chopped (omit if vegan and substitute whatever you like here)
1 teaspoon minced garlic (2-3 cloves)
a small chopped onion or shallots (some call these spring onions – I mean the long thin ones)
1 tablespoon (20 ml) olive oil
1 tablespoon butter (or just use more olive oil if dairy-free)
1 litre cold chicken stock (or use vegetable stock for vegan) Make sure it is gluten-free!
500 g arborio rice (it is important to get arborio rice as it is the best for creamy risotto)
parmesan cheese (omit if dairy-free)
smoked salmon for the top (I use a 200g packet for this much risotto)
1. Place the bacon, onion, garlic and oil in the pressure cooker and saute for a few minutes.
2. Add the butter. Once it’s melted, add the rice and stir to coat the rice.
3. Add the cold stock. Place the lid on and set to low pressure for 6 minutes.
4. Release the pressure and remove the lid. If it seems a little too liquidy, allow to sit for a few minutes.
5. Serve onto a place and top with grated parmesan cheese and smoked salmon.
That’s as easy as it is. No standing at the stove stirring for ages or having to heat the stock separately. It comes out with just a tiny bit of ‘bite’ to the rice which we like, but if you want it softer then maybe add a minute to the cooking time. We just don’t like it gluggy.