1/2 cup leeks or 1/2 cup shallots or 1/2 cup
onion, finely chopped
1 1/2 cups
3 1/2-4 cups
1 1/2-2 cups
( broccoli, mushrooms and asparagus are all good choices)
2 -3 tablespoons
fresh parsley, minced
parmesan cheese, freshly grated
( optional, but recommended)
1 -3 tablespoon
lemon juice, freshly squeezed
1 -3 teaspoon
fresh ground pepper
- Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Stir in the vegetables, parsley and Parmesan (if using). If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.