Recipe by Dancer^
For Vegetarian use vegetable stock.
Top Review by Anu
This was very good, although I drastically altered the method of cooking. I used water instead of stock, and cooked this in a saucepan (for about 15 minutes), not in a pressure cooker. I cooked the rice covered, but left a substantial gap to let the steam escape. Because of this the end result wasn't 'soupy', but more 'pilaf-ey, which is exactly how I wanted it! :-) Next time I'll use more oregano, and perhaps even a dash of paprika!
- 1 tablespoon olive oil
- 1 cup coarsely chopped onion
- 2 garlic cloves, peeled and finely chopped
- 1 1⁄2 cups arborio rice
- 3 1⁄2 cups chicken stock or 3 1⁄2 cups vegetable stock, divided
- 1 teaspoon dried oregano
- 1 teaspoon salt, less if using salted stock
- 1⁄2 cup pimento stuffed olive, coarsely chopped
- 1 cup cooked black beans
- 1⁄3 cup chopped fresh coriander
- fresh ground black pepper
Directions See How It's Made
- In pressure cooker, heat the oil.
- Sauté the onions and garlic until soft but not brown, about 2 minutes.
- Stir in the rice, coating thoroughly with the oil.
- Stir in 3 1/2 cups of the stock, the oregano and salt.
- Lock the lid in place and, over high heat, bring to high pressure.
- Lower the heat just enough to maintain high pressure; cook 5 minutes.
- Reduce pressure with a quick-release method.
- Remove lid, tilting it away from you to allow any excess steam to escape.
- The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
- If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
- Cook over medium heat, stirring constantly, until rice is tender but chewy.
- Serve immediately in shallow soup bowls.