Brazilian recipe
Mabilis na berdeng risotto sa pressure cooker (Risoto verde)
Kremoso at malasang berdeng risotto na may spinach at zucchini, niluto nang mabilis sa pressure cooker.
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Mga sangkap
1 bunch spinach
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 garlic clove
1 celery stalk (with the leaves)
1 courgette
1 bay leaf
2 cloves
1/2 cup white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons golden raisins
zest of 1 lemon
gorgonzola cheese to taste, for serving
dill to taste, for serving
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 garlic clove
1 celery stalk (with the leaves)
1 courgette
1 bay leaf
2 cloves
1/2 cup white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons golden raisins
zest of 1 lemon
gorgonzola cheese to taste, for serving
dill to taste, for serving
Saan makakahanap ng mga sangkap
Makikita ang spinach, zucchini, celery at dill sa gulayan o supermarket; nasa chilled cheese section ang gorgonzola at nasa baking o nuts aisle ang walnuts.
Paraan ng paghahanda
- Pull the spinach leaves from the stalks and wash them well
- In a blender, blitz half the spinach leaves with 1 litre of water and set aside
- Set aside the remaining spinach leaves
- Finely chop the onion. Stud one half of the onion with the bay leaf and cloves
- Finely chop the garlic clove
- Wash and dice the courgette and celery
- Dice the celery and reserve one of the leaves
- Place a pressure cooker, without the lid, over medium heat
- Drizzle in 1 tablespoon olive oil, add the diced courgette, season with salt and saute for 2 minutes
- Transfer the courgette to a bowl and set aside
- In the same pan, drizzle in 2 tablespoons olive oil, add the chopped onion, season with salt and saute for 3 minutes until softened
- Add the chopped celery and saute for 2 more minutes
- Add the chopped garlic and stir for 1 minute to release its aroma
- Add the rice and mix well, coating the grains in the sauteed base
- Pour in the white wine and stir until it is completely absorbed
- Add the spinach water, the studded onion, the reserved celery leaves and mix
- Season with bicarbonate of soda, 2 teaspoons salt and pepper to taste
- Close the pan and increase the heat to high
- As soon as steam starts coming out of the valve, lower the heat to medium and count 3 minutes
- Meanwhile, put a kettle with 1 cup of water over high heat to boil
- Turn off the heat and carefully cool the pan under running water until steam stops coming out of the valve
- Open the lid and remove and discard the celery leaf and the studded onion
- Return the pan to low heat, add the reserved spinach leaves and the sauteed courgette, and stir for about 5 minutes, adding the boiling water little by little if needed to keep the risotto creamy
- Turn off the heat, add the butter and crumbled gorgonzola, mixing well until creamy
- Taste and adjust the salt and pepper if needed
- Make the walnut crumb by chopping the toasted walnuts, golden raisins and lemon zest together on a board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola and the walnut crumb
Mga Obserbasyon
Ang berdeng risotto sa pressure cooker ay praktikal na bersiyong inangkop sa lutuing Brazilian. Nagbibigay ng kulay at lasa ang spinach at zucchini, habang pinayayaman ito ng gorgonzola, dill at toasted walnuts.
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