How to eat so it is always more ethical and healthy? …. we at La Cucina Italiana have been inspired by tradition for 90 years, experimenting with new cooking techniques, choosing sustainable ingredients and reducing waste – of time, raw materials, energy. We work respecting the environment, food and health and with this recipe we do it alongside Edison, that energy has been creating for over 135 years, and aims to explain how to consume it less and better, as in this recipe. The risotto in a pressure cooker is perfect for midweek dinners, when you're in a hurry but don't want to forgo this taste, healthy food and the pleasure of eating. The solution is to use a very practical pressure cooker, and in just 6 minutes you are all at the table! With a small gesture you can really change the world, every day.

Ingredients for 4 people
1 l of vegetable broth (carrot, celery, onion)
350 g of Carnaroli rice
1 shallot
½ glass of very cold white wine
2 tablespoons of grated Parmesan cheese
1 lime
250 gr stracciatella
extra virgin olive oil
fresh mint leaves

For decoration (optional)
2 lemons
500 ml of water
500 ml of granulated sugar
20 mint leaves

Method
Prepare a sauce with the finely chopped shallot and a drizzle of oil. Let it brown and add the broth so that it becomes golden without burning. Put it aside.
Take the pressure cooker and toast the rice dry, without fat, without letting it burn.
Wet with very cold wine so that the grain opens. When the wine has evaporated, add the broth. Add the sauté, a drop of oil then close the pressure cooker.
When it starts whistling it will come to a temperature: let it cook for 6 minutes.
After 6 minutes, open the valve, let it breathe, then open the pot and stir in the rice with the Parmesan and a drop of oil.

For the lemon zest
Peel with a lemon peeler, taking only the yellow part (the white is bitter). Blanch them in boiling water: dip them quickly and remove them as soon as the water starts boiling again, repeat twice. Cut the peel into very thin strips and dip it in a syrup of half water and half sugar for half a day.

For the mint
Dry the mint leaves in the oven for an hour at 60 ° C, then pass them through a sieve until you get a very fine powder, like flour.

To finish the dish
Put a ladle of risotto in each dish, place it in the center of the fresh stracciatella, fresh mint leaves and grated lime zest. If you have prepared them, also use 5/6 strands of lemon zest in syrup and sprinkle with mint powder. Serve immediately.