11 November 2011

Pressure Cooker Risotto

I’ve been holding on to this recipe for years and thought it was finally time to put it to use.  I should’ve known better than to “cheat” at risotto.  I thought it was good, but gummy.  Forrest thought it was pretty terrible.  This will not be a repeat.

Pressure Cooker Risotto
  • 2 Tbsp. unsalted butter
  • 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
  • ½ tsp. fresh ground nutmeg (optional)
  1. Melt 1 Tbsp. of the butter in the pressure cooker and heat, uncovered, over medium-high heat.  Stir in the rice to coat the grains with the butter, 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. 
  2. Cover the pressure cooker, set the pressure to high, and cook for 10 minutes.  Turn off the heat and release pressure quickly.  Remove the lid. 
  3. 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.