Having spent many weeks at an Italian cookery school in London and taught passionately about how Italians cook their risottos, I was somewhat surprised in my pressure cooker recipe book, a way to cook risotto. I’m sure Italians would have something to say, but of course I had a go and very pleasantly surprised with the results. All the grains were evenly cooked under pressure and it was such a creamy texture, synonymous with risottos – but here there was no cream added. Result.
As for the cooking time, if you factor in the pressure, then marginally longer, but this way you are not tied to the hob, constantly stirring, as now you can walk away and prepare other things.