Carrot and Celery Risotto

Using the Duromatic Pressure Frying Pan


  • 25 mls (1 oz) extra-virgin olive oil
  • 1 large onion, peeled and finely chopped
  • 2 celery stalks and 2 carrots, peeled, trimmed and finely chopped
  • 250 g (½ lb) Arborio or Carnaroli rice
  • salt
  • pepper
  • nutmeg
  • 1 bay leaf
  • 150 mls (5 oz) dry white wine
  • 450 mls (16 oz) vegetable or chicken stock
  • 25 g (1 oz) each butter and freshly grated Parmesan


Heat the oil in the pressure cooker, and in it cook the vegetables until the onions are soft. Stir in the rice, light seasoning, including a little nutmeg and bay leaf, and then add the wine and stock.

Close the lid, and let the pressure rise until the first red ring appears. Cook thus for 5 to 7 minutes.

Lift the frying pan to the sink, and cool the lid under cold running water.

Open the lid. Remove the bay leaf, and stir in the butter and Parmesan. Let the risotto stand, with the lid half covering the pan for a minute, and then spoon the risotto into heated soup plates. Grind on a little more nutmeg, and hand round a hunk of Parmesan and a grater.