Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 2 teaspoons 10ml Chopped garlic

  4. 3 Fresh sage leaves

  5. 1 cup 160g / 5.6oz Arborio rice

  6. 1 cup 237ml White wine

  7. 1 cup 237ml Chicken stock

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1/3 cup 48g / 1.7oz Grated Parmesan cheese

  11. Coarsely-grated Fontina Valle D'Aosta

  12. 1/2 cup per serving

Instructions Jump to Ingredients ↑

  1. Heat the butter and saute the onion, garlic and sage until softened.

  2. Add the rice and thoroughly coat it with the butter. Add the wine and reduce until it is absorbed. Add the stock, salt and pepper.

  3. Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes.

  4. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture.

  5. Let the mixture rest a few seconds, stirring up the stock and rice.

  6. Add the Parmesan cheese and stir in. Adjust the salt and pepper.

  7. Plate up each serving by placing a clump of Fontana about 1/2 cup size on each serving. Do not stir into the rice. Add fresh black pepper to the top.

  8. This recipe yields 4 servings.


Send feedback