Instant Pot Risotto With Peas & Crispy Salami / Tofu / beans

Ingredients

• 2 tbsp olive oil

• 1 1/2 cups chopped uncured salami / Tofu

• 1 shallot, finely chopped

• 1 1/2 cups arborio rice

• 1 1/4 tsp kosher salt

• 3/4 tsp smoked paprika

• 3/4 cup white wine / apple cider vinegar

• 3 cups low sodium veg broth

• 1 1/4 cups frozen peas

• 1 tbsp lemon zest

• Chopped fresh parsley, for topping

Directions

1. Select sauté setting on a pressure multi-cooker (such as an Instant Pot). Select high temperature setting. Add oil to cooker.

2. When oil is hot, add salami; cook, stirring often, until crispy, about 5 minutes. Transfer to a towel lined plate with a slotted spoon. Add shallot to cooker; cook, stirring constantly, until softened, about 1 minute.

3. Add rice, salt, and paprika; cook, stirring constantly, until toasted, about 2 minutes. Stir in wine; cook, scraping bottom of cooker to loosen browned bits, until most of liquid has been absorbed, about 1 minute. Press cancel and stir in broth.

4. Cover cooker with lid and lock in place. Cook on high pressure for 6 minutes.

5. Quick-release pressure and remove lid from cooker. Stir in frozen peas, lemon zest, and half of salami. Stir until peas are bright green and tender, about 1 minute. Serve risotto topped with remaining salami and parsley. Drizzle with oil.

 

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Pumpkin Risotto

Making any kind of risotto at home requires that bit of love you have to add to everything you cook. You can call it patience or passion, but this dish is not one you can set and forget. Don't leave the risotto alone for more than 3 minutes. If you forget to stir it often, it will stick together and form a huge lump. 

Ingredients : 

Olive oil - as needed 

Nutmeg - 1/4 tsp. 

Sage - 2 tsp. 

Yellow onion - 1/2 (finely chopped) 

Kosher salt - 1/4 tsp. 

Arborio rice - 8 oz. *

Dry white wine - 1 cup OR apple cider vinegar

Vegetable broth - 1 quart (heated) 

Pecorino cheese - 1/2 cup (grated) OR Parmesan cheese

Pumpkin puree - 1/2 cup 

Unsalted butter - 2 tbsp.

* Carnaroli, Vialone, Nano or sushi rice. Farro, quinoa, and even steel-cut oats can also work well. 

Method of preparation:

 Heat 2 tbsp of oil over a medium flame. 

Fry the nutmeg and half of the sage for 30 seconds, then add the onion. 

Season with salt and cook until soft. Add the rice. 

When it starts to be toasted and fragrant, add the wine. 

Continue cooking, stirring occasionally, until nearly evaporated, 2 to 3 minutes. 

Reduce heat and add 3/4 cup vegetable broth. Stir often and let simmer. 

When the broth is nearly all absorbed, add the remainder in small batches over the course of 25-30 minutes until the texture is thick. 

Fold in the cheese, pumpkin puree, butter, and the rest of the sage. Cook for another 5 minutes. Serve hot. 

 

Tip: Add turmeric and pepper for a warming effect.               

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Hazelnut Mushroom Risotto

 Ingredients: 

• ½ cup hazelnuts 
• 1 cup thinly sliced mushrooms 
• ½ cup finely chopped onions
• 2-3 garlic cloves, minced 
• 2 tsp olive oil
• 1 cup Arborio rice 
• 2 cups chicken/vegetable broth (or water) 
• Salt to taste 
• ½ cup fresh cream
• ½ cup grated cheese
• White pepper to taste 
• 2 sprigs of parsley 

Method: 

1. Place a saucepan on low flame and toast the hazelnuts for a couple of minutes. Remove the hazelnuts and set aside. 
2. Pour some olive oil and add the minced garlic to it. Once the garlic cooks, add the onions and cook till it is translucent. Now add the mushrooms and cook for a minute. 
3. Add the rice and stir it for a minute or two. Pour the stalk or water and season with salt and pepper. 
4. Cover and cook for about 40 minutes on a low flame or until the rice is fully cooked. 
5. Once the rice is cooked, add the fresh cream and cheese and cook for a few minutes. 
6. Finally, add the toasted hazelnuts and transfer them to a serving plate. Garnish with a sprig of parsley and devour while hot. 
   

    

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Risotto with Nettle Leaf and Vegetable Stock

Nettle is used in alternative medicine for the treatment of urinary tract infections, gastric poisoning, back and joint pain and hair loss. Although the plant is thorny and doesn’t seem to be particularly friendly, nettle is considered to have medicinal properties because of its leaves. You can brew a handful of leaves in hot water, but you can also use them as a great addition to risotto.

  

Ingredients for risotto:  

 

Nettle leaves - 3.5 oz. 

 

Butter - 1 oz. 

 

Onion - 1 (thinly sliced) 

 

Rice - 6 oz. (short grain, sticky or Arborio) 

 

vegetable stock - 30.5 fl oz. 

 

Salt and Pepper - as needed 

 

Parmesan cheese - 2 oz. (grated) 

 

 

Method of preparing the risotto:  

 

Wash the nettle leaves in a bowl with water (separate from stalks) and drain. Bring a pot of salt water to a boil and add the nettle leaves. 

 

Boil again for a few minutes and strain the water. 

 

Squeeze the leaves and chop. 

 

Heat the vegetable stock in a pot and bring to the brink of boiling. 

 

Melt butter in a deep frying pan and add the onion. 

 

Lower the flame and sauté the onion for 10 minutes, until soft and transparent (without browning). 

 

Add the rice to the pan and mix with the onion. 

 

Add about a third of the vegetable stock and bring to a boil. 

 

When the stock starts to reduce, add the chopped nettles and a little more stock. 

 

Do so gradually until it is absorbed and the rice is cooked "al dente" (solid but not too hard). 

 

After 20 minutes of cooking, the risotto will get a velvety texture. 

 

Remove it from the flame and check to see if it needs more seasoning. 

 

At this point, you can add a little butter, and sprinkle some cheese over top. 

 

Leave covered for a few minutes and serve.

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