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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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After seeing this on the Net, I had to try it. I was amazed how almost perfect this came out and I would certainly do this again. The risotto was excellent and quite delicious.I changed things just a bit. Ingredients:
2 tbs butter |
1 tbs olive oil- i used 2 tbs |
1/2 cup chopped onion |
2 cups arborio rice |
1/2 cup dry white wine |
4 1/2 cups chicken broth divided |
1/2 cup fresh grated paramesan cheese |
salt and pepper to taste |
my options: saffron, currants |
garnish: fresh basil or oregano leaves |
Directions:
1. In pressure cooker place 1 Tbs butter and 1 Tbs olive oil ( I added all the butter plus 2 Tbs olive oil
2. Add onion and cook over med-high heat a few minutes to softene onion., stirring with a spoon
3. Do not let onion burn
4. Add and stir in all the rice and mix and stir with a spoon to coat all the grains about a minute or two.
5. Add the wine and cook and stir until almost all of the wine is absorbed - only a minute or two again
6. Add 4 cups of broth
7. Close the pressure cooker and turn heat to high, bringing pressure to high ( the little knob atop the pot will start to rock )
8. Cook 10 minutes on high
9. Then place cooker in sink, DO NOT REMOVE PRESSURE TOP KNOB
10. Using cold water method, let cold water run over cooker till it stops steaming.
11. Return pot to stove , remove knob and release lid
12. My rissotto needed stirring and about 3 minutes more of cooking on stove top ( cover off ) It was not quite tender although 90% there )
13. I did not need to add the addtional 1/2 cup of broth.
14. Add and stir in the cheese
15. I seasoned with salt and pepper and a few saffron pinches
16. Adding some dried fruit like currants or dreid cranberries are optional
17. Serve immediately!
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