Recipe by RSHDiva
This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass
Top Review by Roxygirl in Colorado
Cook's Illustrated also says a pressure cooker is worth the money, just for the risotto alone! I use mine a couple of times daily. I couldn't survive without it! I've made this risotto several times and it works out perfectly. Any kind of rice turns out incredibly moist in the p. cooker and this is no exception. I vary the type of cheese. I've used Parmesan and Mozzarella with sundried tomatoes. This dish reheats nicely, too (still moist). Lorna Sass is a top-notch author; so is Pat Dailey, author of "The New Pressure Cooker Cookbook." I use it mostly for reference, since I can adapt any recipe to the cooker. Thanks for posting. Roxygirl in Colo.
- 2 tablespoons sweet butter
- 1 tablespoon olive oil
- 1⁄3 cup finely minced onion
- 1 1⁄2 cups arborio rice
- 3 1⁄2-4 cups chicken stock
- 1 cup grated gruyere cheese (4 oz)
- 1⁄4 cup grated parmesan cheese
- salt, if desired
Directions See How It's Made
- Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
- Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
- Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
- NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
- For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
- Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
- Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.