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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love risotto, but wasn't too crazy about the amount of time it took to make and the necessary standing and stirring. Turning to the pressure cooker makes this time and work intensive dish easy and quick to prepare perfect risotto every time. Read more . Try this risotto with some prosciutto wrapped scallop, yumm! Ingredients:
2 tablespoon extra virgin olive oil |
1/4 cup diced shallot or onion |
1 cup arborio rice |
2 cups low-sodium chicken stock (i use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery and onions) |
1/4 cup white vermouth, or wine |
1 teaspoon saffron threads |
salt and freshly ground pepper, to taste |
1/4 cup grated parmesan cheese |
1 tablespoon unsalted butter, optional |
Directions:
1. In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron and some salt and pepper.
2. Lock the lid in place and bring to high pressure. Lower the heat to medium low and cook for 7 minutes. Release the pressure.
3. Stir in the cheese and butter, if using and serve.
4. You can add a little additional chicken stock if you like your risotto more soupy .
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