We make all types of risotto. I do not use as much oil as he has in the recipe book, but, other than that I follow the amounts he suggests. With pressure cooking always have at least one cup of liquid, whatever liquid you want, spaghetti sauce, chicken stock, wine, whatever, depending on what you are cooking . In the case of this rice, make sure you use Aborio rice. We have made it broccoli cheese, with zucchini, with carrots, a mixture of veggies, just cheese at the end after it has cooked. Experiment. I am off the try making a cheesecake.
To be fair I gave this recipe 4-stars as I don't have a WP pressure cooker, I have a Cuisinart. Found this recipe a bit gummy and not so creamy also a bit bland even after adding lots of parmesan cheese. I will need to try another recipe to compare the risotto consistancy that my pressure cooker makes. Glad others enjoyed your recipe, I was hoping too.
I made this in my WP 5 quart PC and it came out wonderful. I will definately make this again - very easy and super fast.
I don't have a Puck cooker, but this worked fine in my Fagor. Easy and tasty, and a whole lot less work than the regular method! We don't have risotto often because of the time it takes. Now we can have it quick! Made for Spring 2008 PAC.