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|low-salt chicken broth†||•||•|
|unsalted butter, divided|
|shallots, minced, or onions, minced|
|vermouth or dry white wine||•||•|
|pepper, freshly ground||to taste||•||•|
|Parmesan cheese, freshly grated|
|OPTIONAL: grated Parmesan cheese, for serving||•||•||•|
*Omit the salt if using salted broth.
‡If not using a pressure cooker, you will need
Chop the saffron threads into small pieces. Add the saffron and salt to the chicken broth. (If you are not using a pressure cooker, heat the broth and water and keep covered to prevent evaporation.)
In a pressure cooker or a medium-size saucepan over medium-low heat, heat the oil with
If using a pressure cooker, add the broth. Lock the lid in place and over high heat, bring the pressure to high. Lower the heat but maintain high pressure. Cook for 9 minutes. Place the pressure cooker in the sink and run cold water over the lid until the pressure is released. Open the lid away from your face to avoid any steam. A little liquid will still be visible. Use a wooden spoon to stir it into the rice, scraping to release any grains that may have stuck to the bottom. (If not using a pressure cooker, add the hot broth about
Sprinkle the rice with the pepper. Add the
Pass extra grated Parmesan if desired.
NOTE: One of my favorite special additions to risotto is a small amount of poached marrow cut into
To serve this risotto as a fabulous appetizer during white truffle season (November to December), shave thin slices of truffle over each portion.
The design of pressure cookers has improved vastly since my first one, which had been a wedding present to my mother in the 1940s and which she had always been afraid to use. My two favorite models are manufactured by Cuisinarts and Kuhn-Rikkon.
© 1992 Rose Levy Beranbaum. All rights reserved.