15
PRAWN AND CHORIZO RISOTTO
Recipe by Silwood School of Cookery
Serves 6
125g chorizo sausage, sliced
olive oil, for frying
1 small onion, chopped
1 st
alk celery, chopped
2 cloves garlic, crushed
chilli to taste, finely chopped
1 small tin Italian tomatoes,
chopped
2 cups Arborio rice
1
/2 cup dry white wine
5 cups chicken or vegetable stock
800g-1kg prawns, peeled and de-veined
45ml parsley, chopped
30g butter
45ml grated Parmesan
salt, freshly ground black
pepper and sugar, to taste
freshly squeezed lemon juice,
to taste
1 Select Sauté and sauté the chorizo
sausage in a little olive oil until nicely
coloured. Set aside.
2 Sauté the onion in a little more olive oil.
When almost soft, add the celery, chilli
and garlic, continue cooking until
vegetables are soft but not brown. Add
the chopped tomatoes and allow to cook
down to a paste, 10 - 15 minutes. Add
the rice and stir until translucent.
3 Add the wine, simmer on the Sauté
function until evaporated. Add 4
1
/2 cups of
the stock and a pinch of salt. Select High
Pressure and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4 Add the remaining
1
/2 cup stock and the
prawns. Select Sauté and simmer for
approximately 5 minutes until the rice is
al dente. Add the chorizo, chopped
parsley, butter and Parmesan. Adjust
seasoning with salt, pepper, sugar and
TOMATO AND LEMON RISOTTO
Serves 6
5 cup
s chicken or vegetable stock
15ml extra virgin olive oil
1 large onion, finely chopped
1 stalk celery, chopped
2 cups Arborio rice
3
/4 cup dry white wine
10ml brown sugar
juice from 1 medium lemon
rind from 1 medium lemon
115ml tomato puree (small tin)
60g butter, cut into blocks
1 cup grated Parmesan
freshly ground black pepper,
to taste
1 Heat the stock.
2 Select Sauté and sauté the onion and
celery in the olive oil for about 3 minutes,
until the onion is translucent and softened.
3 Add the rice and sauté for 2 - 3 minutes.
When the rice is translucent, add the
wine, stir until the alcohol has evaporated
and the liquid is absorbed.
4 Add 4
1
/2 cups of the stock, sugar, lemon
juice, lemon rind and tomato puree and
give it a stir. Select High Pressure and
set the timer for 4 minutes. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Select Sauté and bring to the simmer.
Add the remaining
1
/2 cup stock, stir in the
butter, cheese, and pepper to taste and
simmer for 3-4 minutes stirring
continuously.
Serve immediately.
