Until the last couple of years I never really made risotto and was not overly keen on it, probably for several reasons. One was that I was not very good at it and never seemed to be able to get that nice risotto consistency and texture, nor had I had it anywhere else that convinced me it was worth my time investing in learning. It shouldn’t be hard to make but it’s not called the curse of the Masterchef kitchen for no reason. Another was who wants to spend 20 minutes or more continuously stirring stock into rice, especially if you’re pretty sure the end result won’t live up to expectations. But then two things happened for me – I had a risotto that convinced me to try again, and I discovered doing it in the pressure cooker.
