Mushroom risotto

Dinner - Vegetarian

Cooking method: Pressure cooker
Serves: 2

Time: Quick - less than 30 minutes
Difficulty: Easy - a child could do it

Equipment

• Pressure cooker

Ingredients

• Condiment, cube, or tube
• Vegetable stock - 1 some
• Drink or liquid
• Water - 350 ml
• Wine (white) - 100 ml
• Eggs / cheese / dairy
• Butter - some
• Cheese (parmesan) - some
• Herb
• Basil (fresh) - some
• Meat
• Pancetta (chopped) - some
• Oil
• Olive - some
• Olive (extra virgin) - 1 tablespoon
• Rice
• Arborio - 175 gm
• Spice
• Saffron - some
• Vegetable
• Mushrooms - some
• Onion (chopped) - 1

Method

In the pressure cooker pan, sauté the onion and the chopped pancetta in the plain olive oil for a bit; to make the meal vegetarian, simply don't bother with the pancetta. Add the rice, and fry for a bit more.

Add the wine and the saffron, and boil to reduce for a bit. Add the water, the stock cube, and some salt and pepper. Put the lid on the pressure cooker, bring it to pressure, and then cook for 7 minutes.

Open the lid and see how moist it's looking - if it's getting quite dry, add some more wine. Break up a load of mushrooms into it, grate a load of parmesan cheese into it, and add a big blob of butter, the extra virgin olive oil, and stir all that together. Put the lid back on, bring back to pressure, and cook for a further two minutes.

See how moist it is now - hopefully it'll be just right; if it's still too wet just boil off a bit with the lid open. Tear up some fresh basil and stir into it, and serve.