20gchorizo sausage (the sausage shaped one)peeled, sliced lengthways twice and then sliced into small pieces. Double if for two people and so on.
1garlic cloveor way way more
¼red pepperor orange or yellow, don’t like red pepper? Don’t add it
1glugof wine (think about 40 ml)red, white, rosé, Prosecco, champagne, whatever you have. Don’t have wine? Use some of the stock
75garborio ricefor one person, 150 g for 2 people, 300 g for 4 people and so on
200mlhot stockhomemade chicken stock is lovely or you can make it up with 200 ml of boiling / hot water and a tablespoon of my vegetable stock paste. Using your own liquid stock, it’s cold and you don’t fancy heating it up? Fair enough, don’t worry, add it cold, your rice just won’t have as much bite at the end. This is about making life easier.
Grated cheeseto taste (this is optional, don’t like cheese? Don’t use cheese). I tend to use Mature Cheddar (parmesan will be lovely too) but don’t always add it
These instructions are for one serving, this means that you can double this recipe, triple it, quadruple it very easily! The pressure cooking timings remain the same
Sauté (short of time? You can skip this, add all ingredients to the inner pot, stir and go straight to Pressure Cook section below)
Set to a low Sauté setting. Add 1 tablespoon of extra virgin olive oil. Add the chorizo and let it release its juices, stirring every once in a while for about 3-5 minutes or until it’s turning golden on the outside.
Add the onion, garlic and red pepper and stir to coat in the chorizo juices. Place a normal lid that fits (not the pressure cooking lid), it doesn't have to fit perfectly. In total the vegetables should be on sauté for about 10 minutes, stirring occasionally, if you have the time. If they start to catch, add a bit of stock or wine.
While it’s sautéing, prepare the stock by diluting the vegetable stock paste / stock cube in the hot water if using. Reserve.
Add a glug of wine (or a glug of the stock) and stir in the risotto rice, let it sauté for a couple of minutes, stirring. Deglaze by adding a splash of stock and scraping the bottom of the inner pot with a wooden spoon to make sure any caramelised bits are removed.
Stir in the stock.
Make sure the sealing ring is in place and press it down following its circumference a few times as you press it down. Steam release set to Sealing.
Pressure Cook on high pressure for 5 minutes. Pressure cooking time is 5 minutes whether you're pressure cooking 75 g of rice for one person, 150 g for 2 people, 225 g for 3 people, 300 g for 4 people (and so on).
At the end of the 5 minutes wait a few seconds for things to settle inside and do a quick pressure release**.
Stir in some grated cheese (or a big dollop of butter or something like Pure Dairy-Free Buttery Spread). Risotto is supposed to have a bit of bite, if you want it softer, put the lid back on whether fully or loosely and the rice will keep cooking in the residual heat.
Got an air fryer lid?
You can sprinkle the cheese on top at the end. Air Fryer Lid on. Broil / Grill / Air Fry at 204/205ºC / 399-401ºF , 8 minutes.
Tips: a bit of grated carrot goes well, as does adding spinach at the end just before serving