When my kids were small, we used to go to a farm to gather fruit and vegetables. When we returned home, famished, this risotto dish made with the leeks we had gathered was tasty and easy to prepare with a pressure cooker.
If you don't have a pressure cooker, make this risotto on the hob in a regular pan. Follow the recipe as directed up until adding the stock. Once ready to add the stock, rather than adding it all in one go, add a ladleful at a time, letting the stock absorb after each addition before adding more. Stir frequently. Once the rice is tender, add the final knob of butter and serve.
The measurements are really important for the risotto in a pressure cooker. If you don't have a kitchen scale, use a glass or medium-size mug and measure 2 full cups stock for 1 full cup of rice. (For this recipe, 2 cups of rice and 4 cups of broth.)
Every type of rice has slightly different cooking times. Four minutes in the pressure cooker is usually enough but if you need to cook the rice longer, it is better to cook it a little longer afterwards rather than risk overcooking the risotto in the pressure cooker.
the leek and nuts make a nice combination in this lovely risotto. I don't have a pressure cooker, so made it the old fashioned way by adding stock and stirring patiently. well worth it though! - 11 Dec 2012