Creamy Risotto with Cookeo: The Art of Italian Simplicity

To start, finely slice the onion. If you're using garlic, mince it.

Turn on your Cookeo in "Brown" mode. Pour the olive oil into the pot. Add the onion (and garlic if you've added it) and sauté for about 2 minutes, until translucent.

Stir the Arborio or Carnaroli rice into the pot. Mix well with a wooden spoon until each grain of rice becomes translucent; this is called 'toasting' the rice.

Pour in the dry white wine (or a little broth if you don't want to use wine). Let the alcohol evaporate for about 1 minute, stirring.

Add the hot vegetable broth to the pot. Lightly season with salt and pepper with ground black pepper. Don't forget that the broth and Parmesan will already add salt.

Close your Cookeo lid. Start pressure cooking for 8 minutes.

Once cooking is done, open the Cookeo. Add the butter and grated Parmesan to the risotto. If you want an even creamier texture, you can add 2 tablespoons of fresh cream at this point.

Stir the risotto vigorously for 1 to 2 minutes. The butter and Parmesan will melt and create that characteristic creamy texture of risotto. This is the 'mantecatura' step!

Chop the fresh parsley.

Serve your risotto immediately on warm plates so it best retains its creamy texture. Sprinkle generously with chopped fresh parsley before enjoying.