Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker

Submitted by KateL

"Entered for safe-keeping, by Ann Taylor Pittman from September 2010 Cooking Light. For 6-quart pressure cooker."

 

• Ready In: 26mins
• Ingredients: 11
• Yields: 4 1/2 cups
• Serves: 6

ingredients

• 1 1⁄2 tablespoons butter
• 2⁄3 cup shallot, finely chopped
• 3 garlic cloves, minced
• 1 1⁄3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
• 1⁄2 cup prosecco or 1/2 cup other sparkling wine
• 1⁄2 cup prosecco or 1/2 cup other sparkling wine
• 3 cups fat-free reduced-sodium chicken broth
• 1 3⁄4 ounces fresh parmigiano-reggiano cheese, grated
• 1 teaspoon fresh thyme leave
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

directions

1. Heat a 6-quart pressure cooker over medium-high heat.
2. Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
3. Add garlic; sauté 30 seconds; stirring constantly.
4. Add rice; cook 1 minute, stirring constantly.
5. Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
6. Add another 1/2 cup Prosecco, and add broth.
7. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
8. Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
9. Remove lid, holding it to keep steam away from you.
10. Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
11. Let stand 4 minutes to thicken.
12. Top risotto with shaved Parmigiano-Reggiano cheese.
13. Serve immediately in 3/4-cup servings.