Uploaded April 2023 | Updated September 2026, 2 weeks ago
I enjoy cooking. At the corner of my studio I've set up a little cooking area with a Crock-pot pressure cooker. One of my go-to lunches is to make a good risotto. It's for lunch, so I'm taking shortcuts and making it quickly. Here's my recipe:
Ingredients:
1 onion, (chopped)
2 cloves of garlic, (chopped)
2 big mushrooms, (sliced)
1 stalk of celery, (chopped)
6 Brussels sprouts, (or other veggies)
A good splash of olive oil
Salt (make it just a bit too salty)
Black pepper (shouldn't be burning hot)
Oregano (main spice, a big amount)
Coriander powder (main spice, big amount)
(A tad of chili blend, optional)
1 cup of risotto rise (round and short)
1,2 cup of water
Instructions
1. Chop up and start frying the onions and garlic in the oil.
2. Add the mushrooms, celery and and some salt,
and let it fry under a lid for a few minutes until kinda soggy.
3. Add the spice, except the salt. Let it fry for a minute.
Then add rice and water.
4. Now is the time to get the salt right. Add enough salt
to make it taste just good. Then add some more salt to
make it taste a bit too salty, at this point. Don't worry.
It will be absorbed by the rice, and will even out.
5. Put the lid on and set it to the Risotto program.
Low pressure, 12-14 minutes.
6. Chop up the cheese into little cubes, and once the
pressure cooker is done, let the steam out and toss in
the cheese, and stir it in.
Enjoy
/Cuckoo
Support me here: patreon.com/cuckoomusic
My online store: store.truecuckoo.com
My record store: https://tigernet.no/artist/931457-true-cuckoo
Instagram: instagram.com/truecuckoo
Check my recommended gear affiliate page:
cuckoos.link/recommendedI enjoy cooking. At the corner of my studio I've set up a little cooking area with a Crock-pot pressure cooker. One of my go-to lunches is to make a good risotto. It's for lunch, so I'm taking shortcuts and making it quickly. Here's my recipe:
Ingredients:
1 onion, (chopped)
2 cloves of garlic, (chopped)
2 big mushrooms, (sliced)
1 stalk of celery, (chopped)
6 Brussels sprouts, (or other veggies)
A good splash of olive oil
Salt (make it just a bit too salty)
Black pepper (shouldn't be burning hot)
Oregano (main spice, a big amount)
Coriander powder (main spice, big amount)
(A tad of chili blend, optional)
1 cup of risotto rise (round and short)
1,2 cup of water
Instructions
1. Chop up and start frying the onions and garlic in the oil.
2. Add the mushrooms, celery and and some salt,
and let it fry under a lid for a few minutes until kinda soggy.
3. Add the spice, except the salt. Let it fry for a minute.
Then add rice and water.
4. Now is the time to get the salt right. Add enough salt
to make it taste just good. Then add some more salt to
make it taste a bit too salty, at this point. Don't worry.
It will be absorbed by the rice, and will even out.
5. Put the lid on and set it to the Risotto program.
Low pressure, 12-14 minutes.
6. Chop up the cheese into little cubes, and once the
pressure cooker is done, let the steam out and toss in
the cheese, and stir it in.
Enjoy
/Cuckoo
Support me here: patreon.com/cuckoomusic
My online store: store.truecuckoo.com
My record store: https://tigernet.no/artist/931457-true-cuckoo
Instagram: instagram.com/truecuckoo
Check my recommended gear affiliate page:
cuckoos.link/recommended
I enjoy cooking. At the corner of my studio I've set up a little cooking area with a Crock-pot pressure cooker. One of my go-to lunches is to make a good risotto. It's for lunch, so I'm taking shortcuts and making it quickly. Here's my recipe:
Ingredients:
1 onion, (chopped)
2 cloves of garlic, (chopped)
2 big mushrooms, (sliced)
1 stalk of celery, (chopped)
6 Brussels sprouts, (or other veggies)
A good splash of olive oil
Salt (make it just a bit too salty)
Black pepper (shouldn't be burning hot)
Oregano (main spice, a big amount)
Coriander powder (main spice, big amount)
(A tad of chili blend, optional)
1 cup of risotto rise (round and short)
1,2 cup of water
Instructions
1. Chop up and start frying the onions and garlic in the oil.
2. Add the mushrooms, celery and and some salt,
and let it fry under a lid for a few minutes until kinda soggy.
3. Add the spice, except the salt. Let it fry for a minute.
Then add rice and water.
4. Now is the time to get the salt right. Add enough salt
to make it taste just good. Then add some more salt to
make it taste a bit too salty, at this point. Don't worry.
It will be absorbed by the rice, and will even out.
5. Put the lid on and set it to the Risotto program.
Low pressure, 12-14 minutes.
6. Chop up the cheese into little cubes, and once the
pressure cooker is done, let the steam out and toss in
the cheese, and stir it in.
Enjoy
/Cuckoo
Support me here: patreon.com/cuckoomusic
My online store: store.truecuckoo.com
My record store: https://tigernet.no/artist/931457-true-cuckoo
Instagram: instagram.com/truecuckoo
Check my recommended gear affiliate page:
cuckoos.link/recommendedI enjoy cooking. At the corner of my studio I've set up a little cooking area with a Crock-pot pressure cooker. One of my go-to lunches is to make a good risotto. It's for lunch, so I'm taking shortcuts and making it quickly. Here's my recipe:
Ingredients:
1 onion, (chopped)
2 cloves of garlic, (chopped)
2 big mushrooms, (sliced)
1 stalk of celery, (chopped)
6 Brussels sprouts, (or other veggies)
A good splash of olive oil
Salt (make it just a bit too salty)
Black pepper (shouldn't be burning hot)
Oregano (main spice, a big amount)
Coriander powder (main spice, big amount)
(A tad of chili blend, optional)
1 cup of risotto rise (round and short)
1,2 cup of water
Instructions
1. Chop up and start frying the onions and garlic in the oil.
2. Add the mushrooms, celery and and some salt,
and let it fry under a lid for a few minutes until kinda soggy.
3. Add the spice, except the salt. Let it fry for a minute.
Then add rice and water.
4. Now is the time to get the salt right. Add enough salt
to make it taste just good. Then add some more salt to
make it taste a bit too salty, at this point. Don't worry.
It will be absorbed by the rice, and will even out.
5. Put the lid on and set it to the Risotto program.
Low pressure, 12-14 minutes.
6. Chop up the cheese into little cubes, and once the
pressure cooker is done, let the steam out and toss in
the cheese, and stir it in.
Enjoy
/Cuckoo
Support me here: patreon.com/cuckoomusic
My online store: store.truecuckoo.com
My record store: https://tigernet.no/artist/931457-true-cuckoo
Instagram: instagram.com/truecuckoo
Check my recommended gear affiliate page:
cuckoos.link/recommended
