So am trying to keep the new year resolution and keep posting at semi-regularly. So today I am going to post a new recipe which is also a method for making perfect risotto in less than 15 minutes. Yes 15. Less than.
I cooked this dish last week. I decided to make risotto with zucchini and when I opened the pantry door I saw bonito flakes looking at me. Immediately, I thought about those dashi stock packets in the cupboard and an idea started growing: what if I made this a “fusion risotto?
Once I though the thought, I knew I had to try. And it worked. This risotto turned out pleasantly salty and savory with the umami of the bonito combining perfectly with the sweetness of the zucchini.
And for the less than 15 minutes method part, how did I do it?The trick is to use a pressure cooker. Using a pressure cooker you can get a great risotto by starting the risotto as usual, adding all the broth at the same time and letting the risotto cook 5 minutes from the whistle (the moment in which the pressure cooker goes into full pressure).
To get the perfect risotto with the pressure cooker there is only one easy rule to follow, well two:
1) for each person, you need 1 cup of liquid for 3.5 oz of risotto rice
2) cook 5 minutes from the whistle.
If you are a perfectionist you can experiment with the specific rice and a little more or a little less water and/or time, but this rule works pretty well with most decent risotto rice and great with carnaroli rice.