Recipe Book

27
the Fast Slow Go
™
BPR680 USC B21
Vegan Risotto Milanese
Prep time: 10 minutes
Pressure cook: 6.0psi / 6 minutes* / Auto Quick Release
Serves: 4
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 large cloves garlic, minced
2 cups (400g) arborio rice
2 pinches saffron threads
M cup (160ml) white wine
5 cups (1.2 liters) water, approximately, divided
1¼ teaspoons kosher salt
1½ oz (45g) white miso paste
Basil leaves, to serve
Freshly ground black pepper, to season
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the oil and onion and cook, stirring occasionally
for 4 minutes, until softened.
2. Add the garlic and cook, stirring for 2 minutes,
until fragrant but not browned. Add the rice and
saffron and cook, stirring, for 2 minutes, until the
rice is coated in the oil.
3. Pour in the wine and cook, for 5 minutes,
or until reduce by half.
4. Add 3 cups (720ml) of the water and salt and stir
to combine. Press STOP to turn off SAUTÉ/SEAR.
Close and lock the lid.
5. Select RISOTTO and press START.
6. When cooking has completed, add the miso paste
and 1 cup (240ml) water and stir for 3 minutes,
until thick and creamy. Add more water as
required to reach the desired consistency.
7. Serve immediately topped with basil and pepper.
*Cooking time excludes the building and releasing
of pressure.