This delicious risotto can be prepared in a casserole or casserole dish, or we can even make it in no time in our Kuhn Rikon Duromatic pressure cooker.
Ingredients for 4 people:
500gr rice (Carnaroli or another risotto variety)
1 liter vegetable stock
300gr Parmesan cheese
100gr mascarpone
200gr arugula
4 shallots or one spring onion
20gr pine nuts
1 lemon
8 tablespoons olive oil
Salt and pepper
White wine
Preparation
Peel the shallots and slice them thinly. Cut the lemon peel into strips. Grate half of the Parmesan cheese. Slice the other half into thin shavings.
Toast the pine nuts without oil in the same casserole or pressure cooker until golden, then set aside.
Heat the olive oil in the casserole or pressure cooker, add the shallots and the rice, and cook, stirring constantly.
Pour in the vegetable stock, bring to a boil, and add 3/4 of the arugula and the lemon peel strips.
If cooking with our Duromatic pressure cooker, increase the heat to maximum until the first red ring appears. Reduce the heat and at the second red ring count 6 minutes. Remove the pot from the heat and release the internal pressure by pressing the pressure indicator until all the steam has escaped.
If cooking it with a casserole or a saucepan, simmer until the rice has absorbed all the stock.
Stir in the grated Parmesan and the mascarpone, add the white wine, and season with salt and pepper to taste.
Serve the risotto in a deep plate and garnish with the Parmesan shavings, the remaining arugula, and the toasted pine nuts.
