Risotto all'onda espresso, with the pressure cooker. By accurately dosing the quantity of liquid (twice the volume of the rice) and by combining a creamy component (such as a vegetable puree) you can get rice perfectly in wave, in 1⁄3 of the time
Ingredients
- 400 g Vialone nano rice
- 250 g chicken broth
- 200 g shelled peas
- 80 g crescenza
- White wine
- 20 g toasted hazelnuts
- Grana Padano Dop
- 1 shallot
- 1 organic lemon
- butter
- White vinegar
- salt
- extra virgin olive oil
Blanch for 4-5 minutes the peas in the pressure cooker with a little salted water. Drain a small part of it and keep it aside. Blend the rest finely with the cooking water.
mix 20 g of butter, soft, with 1 teaspoon of vinegar; place in the freezer.
Chop shallot and sauté in the pressure cooker. Add the rice, toast it for 2-3 minutes with a little oil and a knob of butter, then blend with 1/2 glass of wine. Add the mashed peas, the broth and the grated zest of 1/2 lemon.
close the pot and cook for 4 to 7 minutes from the whistle. Open and stir in the vinegar butter, stirring for a couple of minutes to lower the temperature.
United 30 g of grated parmesan. Complete with 2 tablespoons of crescenza cheese, a little lemon zest fillets and hazelnuts.
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