Rice in pressure cooker with walnuts

Method

1. Finely slice the shallot and fry it in a pressure cooker with two tbsp. of olive oil.
2. As soon as it browns, season with salt and add the walnuts.
3. Toast for 2 minutes, then add the rice.
4. Toast the rice for a few minutes, stirring constantly, then simmer with white wine until reduced.
5. Cover the rice with the hot broth and close the pressure cooker.
6. Raise the heat to the maximum until the cooker whistles, then lower the heat and calculate 7 minutes of time.
7. Turn off the burner, quickly cool down the cooker by putting its bottom under running cold water, then open it and add mascarpone to the risotto to obtain a creamy consistency.
8. Add a pinch of nutmeg and season with salt and pepper.
9. Garnish with some whole nuts before serving.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you like, you can replace the white wine with a deep red one: the dish acquires a harder, yet very pleasant, note! If you want your risotto to have a stronger, savourier taste, you can use Gorgonzola cheese instead of Mascarpone.

Serving suggestion

This dish goes well with any kind of course, be it vegetable, meat or fish based. We suggest you serve it with a big colourful salad.

Wine selection

Chardonnay, Sauvignon blanc or Pinot noir.

Family tip

If you prefer, you can cook the risotto without the walnuts and just add them crumbled a few minutes before taking off the heat. This will safeguard their beneficial properties.

Dish history

Risotto with Mascarpone and walnuts is a quick, yet incredibly delicious recipe. The sweet Mascarpone cheese balances out the light bitterness of the walnuts, creating a rich and blissful dish. On top of it, walnuts are some of the healthiest dried fruit available, with their high content of good fats, such as omega 3 and omega 6, as well as arginine, a conditionally essential amino acid, which offers multiple cardiovascular benefits.