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Care & Use Instructions
23
6. COOKING TIMES AND SAMPLE RECIPES
Leek and Hazlenut Risotto
1. In a medium sized pot, bring the stock to the
boil. Peel the carrots and cut them into little
cubes. Cut the leeks in half lengthways, wash
them under running water, get rid of the dark
green part and then cut them into little (2mm)
pieces.
2. Put the pressure cooker on medium heat and
melt 1 knob of butter. Brown the leeks, carrots
and the rosemary sprig. Pour half of the white
wine and let it simmer. (Keep the other half for
later to pour over the rice.)
3. When the wine has evaporated, add the rice,
mixing it so that the butter is absorbed, and
then pour the rest of the wine over the rice.
Let the wine evaporate again. Add the salt and
the boiling stock to the rice, stir and close the
pressure cooker straight away.
4. Put the pressure cooker to the highest heat
level and bring it to pressure. Depending on the
model, you can turn off the cooker when it gets
to pressure or lower the heat. Calculate about 4
minutes from when the pressure cooker comes
to pressure.
5. While the rice is cooking, toast the hazelnuts
in a dry frying pan on medium heat for a few
minutes until they are golden, stirring constantly.
6. After 4 minutes in the pressure cooker, remove
it from the heat, relieve the pressure by letting
the steam escape. Pay attention while doing this
because some liquid can come out of the valve.
7. Open the pressure cooker, stir the risotto and
check to see if it needs more salt. Add the
other knob of butter and stir, letting it cream the
risotto before serving. Serve the risotto with a
generous sprinkling of Parmesan cheese and
the toasted nuts.
Cooking Instructions
850ml hot meat or vegetable stock
2 baby carrots
2 to 3 small leeks
1 knob of butter
1 rosemary sprig
225ml dry white wine
400g Carnaroli, Arborio or Vialone Nano rice
1 teaspoon salt (or less if the stock is already salty)
1 handful of hazelnuts, roughly chopped
with a grinder
1 knob of butter
Grated Parmesan cheese, to serve
Ingredients
Cooking time
15 MINUTES
Prep time
10 MINUTES
Ready in
25 MINUTES
Serves
4
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