Reader recipe: Seafood risotto
Being a lazy chef....I've been delighted to discover, recently, that I can make a delicious risotto in the pressure cooker.
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|¾ cup||Short grain rice|
|2 cups||Fish stock|
|1 cup||Uncooked shrimp|
|1 fillet||White fish, cubed|
|1||Sea salt flakes, and freshly ground white pepper|
|200 g||Boneless salmon fillets, skin removed|
|¼ g||Parmesan cheese, freshly grated|
|2 Tbsp||Parsley, finely chopped|
- In the pressure cooker, melt butter, saute onion & garlic (without browning), then add rice and stir until coated for 2 minutes. Carefully add the stock then stir in the shrimp and white fish. Season with sea salt and white pepper.
- Position lid on the pressure cooker and lock it. Bring up to high pressure and maintain it for 6 minutes. Remove from the heat and allow it to cool naturally.
- Open the pressure cooker and add the cubed salmon. Stir through the Parmesan cheese and replace the lid for 3 minutes. Finally add the parsley, correct the seasoning to your taste and serve on hot plates.