Chef Elzio Callefi of Tramontina indicates a sicilian lemon risotto recipe with basil to be made in the pressure cooker. The pressure cooker is a key piece in the kitchen. Versatile, allows you to cook, brown and even fry the ingredients in the same pan, highlighting the taste and preserving the nutrients of each food.
How to make Sicilian lemon risotto with basil in the pressure cooker
Heat the pan over high heat, place the olive oil and add the chopped onion. Season with salt and pepper to taste and sauté quickly. Put the rice and mix to seal. Add the white wine and stir well until it evaporates. Complete with hot water to level 1.5 liter and mix quickly. Cover the pan, lock and place at the cooking level II. Keep over high heat and observe the safety valve. When locking, cook for 5 minutes. At the end, remove the pressure by steps, pour the pan, put the lemon juice and stir well. Finish with grated Parmesan cheese, butter and basil leaves, mixing well to melt and give creaminess.
Ingredients
- 400g of tree rice
- 80ml of dry white wine
- ½ chopped average onion
- 1 Sicilian lemon (juice only)
- 160g of grated Parmesan cheese
- 45ml of olive oil
- 80g butter with salt
- Basil
- Hot water
- Salt and black pepper to taste
Measurement Conversion Table
Preparation mode
- Heat the pan over high heat, place the olive oil and add the chopped onion.
- Season with salt and pepper to taste and sauté quickly.
- Put the rice and mix to seal.
- Add the white wine and stir well until it evaporates.
- Complete with hot water to level 1.5 liter and mix quickly.
- Cover the pan, lock and place at the cooking level II.
- Keep over high heat and observe the safety valve. When locking, cook for 5 minutes.
- At the end, remove the pressure by steps, pour the pan, put the lemon juice and stir well.
- Finish with grated Parmesan cheese, butter and basil leaves, mixing well to melt and give creaminess.
- Serve next.
Yield: 4 portions
Preparation Time: 20 minutes
