Risotto rice keeps absorbing liquid after you turn off the heat. If you let your risotto sit too long before serving, it will get dry and sticky. To keep this from happening quickly stir in a little more warm stock just enough to bring creaminess back to the rice right before you serve it.
How to make this recipe without a pressure cooker:
Prepare the vegetables in the same way, keeping 2 cups of stock warm in a pan on the stove.
Carry on with the recipe up to the end of step 2. Your new step 3 is as follows:
Step 3: Add a ladleful of warm stock to the rice and ramps. Cook, stirring constantly, until the stock has been absorbed. Repeat, until the rice is just ‘al dente’ about 15 -20 minutes. You should have a little stock left over.
Step 4: If the rice looks dry, add ½ a ladleful of stock to the rice, then proceed in the same way as with the pressure cooker recipe. The finished rice should be al dente in a creamy looking sauce. If you don’t want to add milk, add a little more stock in with the butter and cheese. Serve immediately.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.