Basic Risotto (Pressure Cooker)

Recipe by dividend
READY IN: 25mins




  • 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.