Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
2 cups ordinary classic parboiled rice
2 cups red Chianti wine
4 cup water
1 vegetable stock cube
500 g (1 lb) strawberries, with green parts removed, sliced
50 g (2 oz) butter
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 cup grated Pecorino Romano cheese
Salt and pepper to taste
A pressure cooker



Download pdf of the recipe

Preparation:
Using the pressure cooker you can
make this and other risottos in 6
minutes once the risotto reaches the
boiling point. In the pressure cooker fry
for a few minutes the chopped onion,
sliced strawberries, butter and oil. Then
add rice and stock cube. Once slightly
toasted (a couple of minutes), add wine
and water. Stir well and close the
pressure cooker lid. Set the heat high.
As soon as the pressure cooker starts
to whistle reduce heat to minimum and
cook for 6 minutes. Then remove from
heat, release pressure and finally
remove lid. Stir well and add Pecorino
Romano cheese together with salt and
pepper to taste. Serve 10 minutes later.

Makes 4 servings