Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker

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READY IN: 26mins
SERVES: 6
YIELD: 4 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a 6-quart pressure cooker over medium-high heat.
  • Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
  • Add garlic; sauté 30 seconds; stirring constantly.
  • Add rice; cook 1 minute, stirring constantly.
  • Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
  • Add another 1/2 cup Prosecco, and add broth.
  • 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.
  • 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.
  • Remove lid, holding it to keep steam away from you.
  • Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
  • Let stand 4 minutes to thicken.
  • Top risotto with shaved Parmigiano-Reggiano cheese.
  • Serve immediately in 3/4-cup servings.
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