This delicious risotto can be prepared in a cocotte or casserole dish or we can even make it in a moment in our Kuhn Rikon Duromatic pressure cooker.
Ingredients for 4 people:
500gr rice (Carnaroli or other variety for risotto)
1 liter of vegetable broth
300gr of parmesan cheese
100gr mascarpone cheese
200gr arugula
4 shallots or a spring onion
20gr of pine nuts
1 lemon
8 tablespoons olive oil
Salt and pepper
White wine
Preparation
Peel the shallots and chop them finely. Cut the lemon zest into strips. Grate half of the Parmesan cheese. Cut the other half into thin slices.
Toast the pine nuts without oil in the same cocotte or pressure cooker until golden brown and set aside.
Heat the olive oil in the cocotte or pressure cooker, add the shallots and rice, and cook, stirring constantly.
Pour in the vegetable stock, bring to the boil and add 3/4 of the arugula and the strips of lemon peel.
If we cook with our Duromatic pressure cooker, turn up the temperature to maximum until the first red ring appears. Reduce the heat and count 6 minutes at the second red ring. Remove the pot from the heat and release the pressure inside by pressing the pressure gauge until all the steam has escaped.
If cooking in a cocotte or carillon, simmer until the rice has absorbed all the broth.
Season with grated Parmesan and mascarpone, add white wine and salt and pepper to taste.
Serve the risotto in a deep plate and decorate it with the Parmesan flakes, the rest of the arugula and the toasted pine nuts.
