Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker
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Entered for safe-keeping, by Ann Taylor Pittman from September 2010 Cooking Light. For 6-quart pressure cooker.
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READY IN: 26mins
SERVES: 6
YIELD: 4 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2tablespoons butter
- 2⁄3
- 3
- 1 1⁄3
- 1⁄2cup prosecco or 1/2 cup other sparkling wine
- 1⁄2cup prosecco or 1/2 cup other sparkling wine
- 3cups fat-free reduced-sodium chicken broth
- 1 3⁄4
- 1teaspoon fresh thyme leave
- 1⁄4teaspoon fresh ground black pepper
- 1⁄4
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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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