Risotto?

http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html

I can't post a proper link as on phone but the above article is very good reading for anyone into risotto.

Pressure cooker (if you have one )

I use this recipe as a basis: http://www.bbc.co.uk/food/recipes/pressurecookerrisott_76891

Instead of Mascarpone I use garlic and chive cream cheese. At the moment we like to stir in fried chorizo and butternut cubes and defrosted petit pois. I also double the quantity amd use basil instead of parsley.

Always start my risottos with a white mire poix (diced onion, white leek, and celery) and always finish with marcepone (sp) and butter. Like a carbonara, cream should never go near it.

I guess the real connoisseur of risotto will be able to tell the difference between one that is done "correctly" (adding everything at the right time, stiring at the right time, releasing the flavors by stiring it viciously at the right time, locking in the flavors by adding butter and oil at the right time.... and so on and so on) and the entire process is probably time consuming.

I am far from a connoisseur however and I can barely tell the difference between a risotto that has been prepared with all the loving care of adherence to tradition.... and one slapped together with enough resource investment to simply make sure it does not dry up, burn, and stick to the pan

One recipe I use often for Tomato and Chirizo risotto for example simply has you throw 1 can of tomatoes with 2 of that can of water into a pan to heat up. While in another pan heating onion and chopped up chirizo until onion becomes translucent. All of this takes 5 or 6 minutes.

Stir risotto into the sausage, bash it about for a minute, throw in a mini bottle of white wine, bash it about for 2 minutes more. Then start adding the tomato goo about half a can worth at a time and stirring until much of it is absorbed before adding the next.

When done stir in fresh leaf spinach with Parmesan and butter until they both melt into the whole mix, and serve.

Whole process barely takes 25 minutes and I have not had a complaint about it The original recipe does suggest salt at the onion adding stage, but with the amount of salty flavor in the sausage and the cheese, I never do.

Have a look at the Jamie does Venice episode. He does a risotto blanco and works from there with other flavours. And you'll probably want to go to Italy after that episode, like I did.

Sounds weird but chorizo, pea and mint risotto is really good. Peas in towards the end and fresh chopped mint and lemon juice to finish.

It's one of these ones that you just have to try. I didn't like the sound of it but it is really good.