Ruccola risotto with lemon and roasted pine kernels

01. September 2010

DUROMATIC: 4 persons as starter or 2 persons as main course


  • 320 g risotto rice
  • 4 tbsp. olive oil
  • 2 shallots
  • 6,5 dl vegetable soup
  • 80 g ruccola
  • 1 bio lemon
  • 60 g grated Parmesan
  • 40 g Mascarpone
  • salt and pepper from the mill
  • Prosecco
  • 60 g piece of Parmesan (decoration)
  • 20 g pine kernels

Preliminary work

  • Peel the shallots and cut fine
  • Clean the ruccola, wash and dry
  • Wash the bio lemon on hot water, peel and cut into strips
  • Garnish: Cut the Parmesan into chips using a cheese grinder


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 3⁄4 of the ruccola 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 from the DUROMATIC, 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 ruccola and the roasted pine kernels.

Rudolf Lehmann

Ruccola risotto with lemon and roasted pine kernels

* incl. VAT, plus shipping