Risotto a la Wilfrid
Brown 125g bacon squares in 1-2T butter in pressure cooker.
Add 1 chopped onion stirring till glazed
Add 2-3 peeled tomatoes cut into cubes.
Add salt, pepper, sugar and worcestershire sauce to taste.
Steam until a pulp.
Add 1 cup rice, 2 cups water, 1 cube oxtail and 1/2 glass red wine.
Cook for 15 minutes under pressure
Stir in 3/4 cup grated cheddar cheese just before serving.
(Parmesan cheese is a great alternative)
Serve with cucumber salad.
Optional (variations):
Add strips of red/yellow/green peppers to onions being browned.
Mushrooms can also be added or substituted for the bacon (with mushrooms you need less water).
My dad often prepared the food on a Saturday and one of his favorite meals was Risotto.
