Risotto with Grated Cheese

Risotto is one of the foods that reminds us that as humans, we can approach perfection. At it's best it is creamy, rich, flavorful, and chewy without being either mushy or crunchy. I love it many different ways, although this week we had it with osso bucco and it was simple--I also love it with seafood and scallions, with mushrooms, with asparagus, and so many other ways. I also like to take a small container of a leftover and stir it in at the end of the basic recipe.

The very best way to make it is in a pressure cooker. This recipe is adapted from 'Cooking Under Pressure' by Lorna Sass.

RISOTTO WITH GRATED CHEESE
2 T olive oil
1/2 c. finely minced onions
3-4 cloves garlice minced
1-1/2 c. Arborio rice (Carnaroli or Maratelli can be used--click on 'Risotto with Grated Cheese' above to get to link for Lotus Foods, a good on-line resource for rice)
3-1/2 to 4+ c. stock (chicken or vegetable for lighter flavor, beef or lamb for a more robust flavor)
1 c grated cheese--parmesan, tomme, gruyere work well, but bits of whatever you have is also good)
Salt and pepper to taste

Heat the olive oil in the pressure cooker. Saute the onions and garlic until soft but not brown, about 2 min. Stir in the rice, making sure to coat it thoroughly with the olive oil and browned a bit--another 2 minutes. Stir in 3-1/2 c of the stock.
Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 min. Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the grated cheese, add salt and pepper to taste and serve immediately. At the end you can also stir in vegetables and meat. Great way to use up small amounts of leftovers.