Prep 15 mins
Cook 10 mins
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).]
- Warm the chicken stock in a small saucepan.
- Finely chop the shallots, celery, and garlic.
- Add the olive oil to the pressure cooker, and place over medium heat.
- Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
- Add the garlic and cook for about 2 minutes (don't let the garlic brown).
- 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.
- 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.
- Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
- Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
- Meanwhile, cut the butter into small cubes, and grate the parmesan.
- Carefully release any remaining pressure.
- Stir in the butter, cheese, and pepper to taste.
- Serve immediately.
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.
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!
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!