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Serves 2

August 2010

Rocket risotto with lemon and roasted pine kernels


Photo of Rocket risotto with lemon and roasted pine kernels

Preliminary Work


Roast the pine kernels without oil in the Duromatic until golden-yellow, and put aside.

Then heat up the olive oil in the Duromatic, add the shallots and the risotto rice, and steam until glazed with continuous stirring.

Quench with the vegetable soup, bring to the boil, and add ¾ of the rocket and the lemon strips.

Close the Duromatic and heat until the first ring appears. From this moment on, cook at a constant temperature for 6 minutes.

At the end of the cooking time, remove the Duromatic from the stove and release the steam by lightly pressing on the pressure indicator until no more steam flows out.

Once all the pressure has been removed, open immediately and garnish with the grated parmesan and the mascarpone, add the prosecco and season to taste with salt and pepper from the mill.

Arrange the risotto in deep soup plates, and decorate with the parmesan chips, the rest of the rocket and the roasted pine kernels.

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG