Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 3/4 LB. of risotto rice
- 3 OZ. of onion
- 2 OZ. of shelled walnuts
- 1 OZ. of shelled pistachios
- Butter
- Grana Padano cheese
- Dried mint
- Dry white wine
- Olive oil
- 1 bouillon cube
- Salt
Method
1
Make 3 cups of broth using the bouillon cube. Peel and chop the onion. In the receptacle of a pressure cooker, sauté it with 1 tablespoon of butter and 2 tablespoons of olive oil.
2
Heat the rice dry in a saucepan until it turns translucent. Add 1/2 cup of wine and let it evaporate. Add the hot broth, close the pot, and cook for 6 minutes after it pressurizes.
3
Let it evaporate, open the lid, and add 1 teaspoon of dry mint. Stir and cook for 2 more minutes.
4
Add 1 tablespoon of butter and 2 tablespoons of grated cheese. Season with salt and top off with a mix of walnuts and pistachios.