Name: Carrot and Celery Risotto
Yield: Serves 4 to 6
Ingredients: 2 celery stalks and 2 carrots, peeled, trimmed and finely chopped; 250 g (½ lb) Arborio or Carnaroli rice; 25 mls (1 oz) extra-virgin olive oil; 450 mls (16 oz) vegetable or chicken stock; salt; 1 large onion, peeled and finely chopped; nutmeg; 150 mls (5 oz) dry white wine; 1 bay leaf; 25 g (1 oz) each butter and freshly grated Parmesan; pepper

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

25 mls (1 oz) extra-virgin olive oil
1 large onion, peeled and finely chopped
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Side dish
Vegetarian

Method

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