Wow! This was so good and so easy. This is a great base recipe. I browned some sausage then removed it from the cooker. Then sautéed some garlic, shallots, leeks and mushrooms. I added the sausage back and rice then added 3 cups of chicken stock and 1 cup of white wine. This was delicious. I will definitely make again.
I couldn't believe this method would turn out great risotto, but it does. I think more detailed instructions for releasing the pressure would be helpful for newbies like me -- run the bottom of the cooker under cold water. I added a splash of white wine to the sauteeing rice and 2 cups cubed butternut squash just before locking on the lid. Used vegetable broth and left off the cheese for a vegetarian meal. I walked into the kitchen at 6:30 p.m. and we ate dinner at 7:05, which included peeling and chopping a butternut squash. Fantastic recipe!
I will go ahead and give this 5 stars because I think it will be there once I tweak it to my electric pressure cooker. I lived in Italy 13 years and I'm pretty skilled at making risotto, so I was very skeptical. Seven minutes was a little bit too long for my cooker, unless you like the rice really soft as opposed to al dente. I'll try 6 minutes next time and slightly less liquid. I did substitute about 1/2 cup of white wine for some of the chicken broth and it needed just a little bit more salt. Other than that it was really good. Keep in mind you can substitute just about any vegetable for the mushrooms as well...I used sun dried tomatoes.
I cook a LOT but haven't added risotto to my repertoire because I was put off by the thought of standing at the stove, stirring, for the better part of an hour. So I was really excited to find this recipe... so excited I got up off the sofa and went to the store to buy ingredients for it right then and there... at 10:30 at night. :P I followed the recipe as written, adding a couple of sprigs of fresh rosemary and several basil leaves cut in ribbons. It's EXCELLENT and I can't thank you enough. This one's a keeper for sure.
Delicious. I did add a bit of wine. I found that I needed to cook it for 12 minutes under pressure though. Rice was still undercooked at 7.
Very easy method, turned out beautifully. I added a bit of white wine when sauteing the onions but other than that cooked as specified. Next time I make it I'll cut back on the cheese but this will definitely be a regular for me.
Absolutely love this recipe and using my pressure cooker! <br/>Slight variation: I added 1/2 cup white wine plus a little salt/pepper when sautéing the onions. After 2 minutes I added the mushrooms, garlic then the risotto. Otherwise, I followed the recipe. <br/>Honestly, I could not tell the difference had I prepared the risotto the traditional way of ladling a bit of the liquid at a time and constantly stirring over a hot stove. :)<br/>The risotto was so creamy and flavorful! A definite repeat in our household.
This is the very first thing I have ever cooked in a pressure cooker. Mainly wanted to try it as it was meat free and if it didn't work then there was not too much waste.<br/>It's a nice base recipe for risotto and was ready in no time. I am following a low fat diet so used spray oil and no butter, adding low fat cheese at the end. Will certainly make again very soon, thanks for sharing.........off to find more pressure cooker recipes :-)
Easy, elegant and quick. I added sweet peas to have green on my plate. Served it with Veal Piccata and a Caesar Salad. Thanks for the recipe
good recipe, it took into account the water that will be lost for steam release and no salt was required, i added a tablespoon of red wine