- 1 tablespoon extra virgin olive oil
- 2 large shallots
- 1 celery rib
- kosher salt
- 2 garlic cloves
- 3/4 cup short or medium grain rice
- 1/4 cup white wine vinegar
- 2 cups chicken stock
- 2 tablespoons butter
- parmesean cheese
- freshly ground black pepper
- Warm the chicken stock in a small saucepan. Finely chop the shallots, celery, and garlic.
- Add the olive oil to the pressure cooker, and place over medium heat.
- Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
- Add the garlic and cook for about 2 minutes (don’t let the garlic brown).
- Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 – 3 minutes, keeping it moving so it doesn’t burn.
- When the rice is translucent, add the vinegar (be careful, it will steam). Stir until the liquid is absorbed.
- Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
- Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
- Meanwhile, cut the butter into small cubes, and grate the parmesan.
- Carefully release any remaining pressure.
- Stir in the butter, cheese, and pepper to taste.
- Serve immediately.
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