Monday, October 8, 2012
Tonight was risotto night. My youngest child loves risotto and I try to make it at least once a month in their honor. There don’t seem to be that many things that they just love—so when I find one, I’ll cook it!
This risotto was cooked in a pressure cooker.
2 cups Arborio rice
5 cups vegetable broth
1/2 cup white wine
1/2 teaspoon truffle infused olive oil
Put the first three ingredients in the pressure cooker and stir well. Put the lid on, turn heat on, and bring to pressure. When the indicator shows the pressure has been reached, turn the temperature down enough to keep it there and cook for about 7 minutes. Turn off the heat and release the pressure. When you remove the lid, stir the rice well, add the truffle oil and stir again. Time to eat!