Name: Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 1/2 cups, 6 serving(s)
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)

Recipe by KateL

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

Ready In:: 26mins
Serves:
Yields:
Units:

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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

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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