Risotto in the pressure cooker |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Ingredients:
1.5 cup(s) arborio rice |
2 tablespoon(s) butter |
3-1/2 to 4 cup(s) chicken stock |
1/2 cup(s) dry white wine |
1 tablespoon(s) olive oil |
1/4 cup(s) parmesan cheese |
salt and pepper |
Directions:
1. Heat oil and butter over med high heat in 6 qt pressure cooker. You can add some garlic here if you like...Stir in rice to coat. Add wine;simmer until almost absorbed. Increase heat to high; add 31/4 cups of broth. cover cooker, secring lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick release the pressure.
2. When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to med heat Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 23 minutes longer. Stir in cheese and salt and pepper to taste.
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