This recipe, cooking risotto in your pressure cooker, has perfect texture and is just plain delicious.
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 to 6 servings
Ingredients:
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4-1/2 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
Preparation:
Combine 1 Tbsp. butter and olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown the onion. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer.
Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add 4 cups of the broth. Cover the pressure cooker according to the manufacturer's instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.
Turn off the heat and release pressure quickly, using cold water method if you have an old-fashioned cooker, or quick release method. Remove the lid.
Add the remaining 1/2 cup broth, 1 Tbsp. butter, and the cheese and stir well to combine with the rice. Season with the salt and pepper to taste. Serve immediately.
