Ingredients:
1 tablespoon extra virgin olive oil
2 large shallots
1 celery ribs
kosher salt
2 garlic cloves
3/4 cup arborio rice
1/4 cup dry white vermouth ( dry Martini)
2 cups chicken stock
2 tablespoons butter
parmigiano-reggiano cheese
fresh ground black pepper
Directions:
Warm the chicken stock in a small saucepan.
Finely chop the shallots, celery, and garlic.
Add the olive oil to the pressure cooker, and place over medium heat.
Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
Add the garlic and cook for about 2 minutes (don’t let the garlic brown).
Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 – 3 minutes, keeping it moving so it doesn’t burn.
When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
Meanwhile, cut the butter into small cubes, and grate the parmesan.
Carefully release any remaining pressure.
Stir in the butter, cheese, and pepper to taste.
Serve immediately.
Servings: 3
Time preparation: 15 min.
Time total: 25 min.