RISOTTO RAPIDO WITH RIOJA, SAFFRON AND PARSLEY

Serves 6

1 teaspoon saffron threads
1 tablespoon extra-virgin olive oil, plus additional for garnish
5 ounces shallots, trimmed and minced
3 cloves garlic, minced
2 1/2 cups Arborio rice
4 tablespoons fresh mint, torn, plus 1/2 cup for garnish
2 -2 1/2 cups low-sodium vegetable broth
3 1/4 cups Rioja wine
3/4 cup pitted imported green olives (optional), sliced, divided

GARNISH
3 ounces Manchego cheese, grated coarsely (or substitute with Pecorino cheese)
Fresh mint leaves and parsley oil (see below)

DIRECTIONS

1. Infuse saffron by placing in 1/4 cup of warm stock and set aside. Heat one tablespoon of oil in a 6 quart or larger pressure cooker, then add shallots and garlic. Sauté until translucent, about 2 minutes.
2. Add rice, 4 tablespoons mint, stirring to coat rice.
3. Add the wine, 2 cups of broth, saffron, wine and half the olives. Close lid, bring up to high pressure and cook for 7 minutes.
4. Release pressure using the cold-water release method. Stir thoroughly. If necessary, add salt and pepper to taste. The risotto should be very creamy. If not, add 1/2 cup more stock and cook one additional minute without pressure.
5. Ladle portions of risotto into warmed shallow plates. Drizzle each portion with one teaspoon of parsley oil (see below).
6. Garnish with cheese and mint leaves.
7. Serve immediately while hot.

Parsley Oil

1/4 cup extra-virgin Spanish olive oil, warmed
3 tablespoons chopped parsley, coarsely chopped.

DIRECTIONS

1. Warm 1/4 cup olive oil in a small saucepan until hot but not scalding.
2. Transfer to a mini processor or blender and blend with the parsley and mint leaves.
3. Strain through a fine strainer into a small jar. You will only need 6 teaspoons for this recipe.
4. Refrigerate remainder for another use.

Approximate Nutritional Information Per Serving
440 calories, 10g protein, 58g carbohydrates, 10g fat, 15mg cholesterol, 970mg sodium

Estimated Prep. Time: 10 minutes
Estimated Cooking Time: 10 minutes
Total: 20 minutes