On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
I know, you probably think I’m crazy posting a risotto under “fee simple.” But thanks to the invention of the amazing pressure cooker, you can actually make a pretty spot on risotto with minimal effort. It’s seriously unreal how easy it is and compared to making a real risotto, which I have painstakingly done several times, it’s consistency is pretty darn close!
I knew I wanted to make cod for dinner because it was on sale at the Fresh Market, so of course I turned to my trusted Flavor Bible to see what side item I wanted to pair it with. I saw a slew of things but artichokes and lemon (paired with white wine!!) stood out, and risotto was on the list, so the idea was born.
Artichoke and Lemon Risotto (adapted from Williams-Sonoma Pressure Cooker Cookbook)
- 2 shallots, minced
- 1 TBSP butter
- 1 TBSP olive oil
- 1½ cup arborio rice
- ½ cup white wine (I recommend sauvignon blanc)
- Juice from ½ lemon
- 3½-4 cups chicken stock
- ½ cup freshly grated parmesan (ok I cheated here and used store bought, but it was from the deli not the bags so I feel like that's somewhat better)
- 1 tsp. salt
- 1 tsp. black pepper
- 10 oz. container of artichoke hearts, drained then quartered (if they were whole... if halves already then just halve them)
- shavings of parmesan for garnish
- Turn your pressure cooker on Saute mode and sauté the shallots in the butter and olive oil, stirring, until soft (about 2 minutes)
- Add in the arborio rice and toast it in the sauté for about 1 minute
- Add the wine and lemon juice and cook for an additional 30 seconds - 1 minute until the liquid has evaporated
- Add in 3½ cups of the chicken stock
- Turn the pressure cooker sauté function off, then put on the lid and switch the pressure cooker to high. Cook on high pressure for 6 minutes.
- While the pressure cooker is cooking, you can quarter your artichokes, if you haven't done this already
- Once time has elapsed, release the pressure according to the manufacturer's instructions, being careful to use a towel or wooden spoon to open the pressure valve and when you open the lid, make sure it is pointing away from your face.
- Switch the function back to sauté if the risotto has too much liquid.
- It should be like a soupy texture almost, and you can add in the other ½ cup of chicken broth if it is too solid. Add in the fresh parmesan and the salt and pepper. Stir to incorporate.
- Switch the function to keep warm, then add in the artichokes and stir them in.
- After they have been incorporated for 1-2 minutes, you can serve immediately (recommended).
- Top each serving with extra shavings of parmesan.
You could easily do this with fresh artichokes, but you will have to go through the trouble of trimming them and cutting out the hearts, so for it to really be fee simple, I bought a jar of artichokes marinating in oil (no added flavors). If you are interested in using your own artichokes, I would just add them in at the beginning, before locking in the pressure cooker, as opposed to adding them at the end. You can enjoy the risotto on it's own or with any fish or even chicken.
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