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    You are in: Home / Recipes / Basic Risotto (Pressure Cooker) Recipe
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    Basic Risotto (Pressure Cooker)

    Basic Risotto (Pressure Cooker). Photo by JaredAvila

    1/2 Photos of Basic Risotto (Pressure Cooker)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    dividend's Note:

    This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm the chicken stock in a small saucepan.
    2. 2
      Finely chop the shallots, celery, and garlic.
    3. 3
      Add the olive oil to the pressure cooker, and place over medium heat.
    4. 4
      Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
    5. 5
      Add the garlic and cook for about 2 minutes (don't let the garlic brown).
    6. 6
      Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
    7. 7
      When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
    8. 8
      Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
    9. 9
      Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
    10. 10
      Meanwhile, cut the butter into small cubes, and grate the parmesan.
    11. 11
      Carefully release any remaining pressure.
    12. 12
      Stir in the butter, cheese, and pepper to taste.
    13. 13
      Serve immediately.

    Ratings & Reviews:

    • on May 14, 2012

      55

      Our family really enjoyed this recipe. I have young boys and they loved it. I've made it several times now - it's a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      55

      Tonight will be the 4th or 5th time I make this...I am taking my electric pressure cooker to dinner @ some friends house. She wants to show her husband how great the cooker is, and this recipe is sure to impress!! I am anticipating RAVE reviews from all!! I am doubling the recipe for sure...it goes FAST!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2009

      45

      This is a great alternative to the traditional method. I usually use Oven-Baked Risotto (Several Variations), and it's nice to know that I can also make risotto in my pressure cooker. We omitted the butter (personal preference), and added the salt afterward (something in the manual advised against using salt and grains in the pressure cooker). Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Basic Risotto (Pressure Cooker)

    Serving Size: 1 (319 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 358.9
     
    Calories from Fat 129
    36%
    Total Fat 14.4 g
    22%
    Saturated Fat 6.0 g
    30%
    Cholesterol 25.1 mg
    8%
    Sodium 309.5 mg
    12%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.8 g
    11%
    Protein 7.9 g
    15%

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