Prep 5 mins
Cook 10 mins
I present you with an Italian-approved risotto pressure cooker recipe. The rice comes out creamy and delicious just like the original - faster, and without all that stirring and baby-sitting. From the Hip Pressure Cooking website, with permission.
- 473.18 ml arborio rice
- 946.36 ml chicken or 946.36 ml vegetable broth
- 1 onion, chopped
- 1 swig white wine
- extra virgin olive oil
- salt and pepper
- Soften the onion in your pressure cooker, add salt and pepper. When onions are softened add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions first it will turn it from white to translucent as it absorbs the oil, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted! Then, add a swig of white wine and stir until it has evaporated. Add the broth, mix and close the top immediately.
- Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 7 minutes cooking time under pressure for al dente risotto, 9 for well done.
- Near the end of the cooking time, I like to pick up the whole cooker off the flame and swirl it around to feel if it is still very liquid inside. It should feel a little dense but not soupy.
- When the time is up, open the pressure cooker with the quick-release cold water method by bringing it to the sink, giving it a little jiggle to settle the contents inside, and running cold water on the top until the pressure subsides and you can open the top.
- If the risotto inside is just a little wet, it is perfect the risotto will absorb the liquid by the time you serve it to your guests. If it is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.
I had to revert to Kuhn Rikon's recommendation, of 5 minutes at low pressure, with natural pressure reduction, which worked perfectly. If you revise, please place ingredients in order of use and include measurements. Your DH must love you very much, but Kuhn Rikon has better directions. Made for Name That Ingredient tag game.
I made this earlier today, following the recipe on the hippressurecooking.com website, and it was delicious--and so easy! I came to food.com to check out other risotto pressure cooker recipes, and I was surprised to find this one with only two reviews, and neither were 5 stars--what??<br/>It really is fabulous, and if you love risotto but hate standing around stirring in the stock, this is the recipe for you! I'll never make it on the stove top again.<br/><br/>The only drawbacks of this recipe are these: (And honestly, I can't say they were really drawbacks, because it turned out great--these things just made me worry that I was doing something wrong as I was making it.) <br/>I would have liked some guidance on how much olive oil to use. I used one teaspoonful initially, and as I was toasting the risotto, I splashed in a little more (maybe 2 teaspoonfuls total). That worked fine, which is great, because I see that other recipes call for WAY more, and with my add-ins, I didn't have a lot of room for extra fat and calories. :)<br/>I was also a little confused about the toasting of the risotto--I couldn't tell if it turned white to translucent and back to white, and it never looked "golden", so I just toasted it for probably 5-7 minutes and hoped for the best. This was also fine.<br/><br/>Other tidbits:<br/><br/>I didn't have any white wine, and on the website there was a suggestion to use the juice of one lemon instead, which I did. LOVED IT! I've made risotto with white wine before, and it's very good, but I loved the lemony flavor just as much!<br/><br/>I used a Cuisinart electric pressure cooker. I set it on "saute" to cook the onions and toast the rice, then added the lemon juice for about two minutes, then added the stock and immediately covered it. I set it on high pressure for 8 minutes and then used the quick pressure release. It looked a little liquidy when it was done, so I turned it back on "saute" for about 2 minutes, but I don't think I really needed to--it thickened up a scooch more than ideal.<br/><br/>I stirred in a teaspoonful of butter, one cup of shredded parmesan, and some leftover bacon and caramelized onions. <br/>The last time I made risotto, I stirred in some prosciutto that I had crisped up in the toaster oven. It was great, but it was $18/lb and not really that much better than the $2.49/lb Market Basket thick cut bacon I used this time!<br/><br/>This recipe, without any add-ins, is delicious as a side dish, but I will most likely be stirring in meat and veggie additions in the future--chicken and mushrooms next! And maybe more bacon...
Great flavor. I needed to add more liquid, as it was too dry.