Pressure Cooker Risotto

Pressure Cooker Risotto… Or as it’s come to be known in my house, Exploding Risotto.
I can now personally vouch for the safety features on my pressure cooker. It was making so much noise and I was trying to carry on a conversation. Silly me, I thought – There’s only 30 seconds left on the timer, I’ll just hold down this little dial thingy here with the steam leaking out so I can be heard. Well, if I thought that made a lot of noise – it was nothing in comparison to the loud bang that came next. The little rubber safety cap had exploded out of the lid due to the pressure going too high. I knew that was a safety feature as I had read the manual before using it. I jumped, but Scott had no idea what had happened. After explaining everything was ok and promising never to do that again, We found the cap and sat down to eat.

This risotto was very creamy and not difficult to make (but please don’t do what I did!). I served it with chicken breasts flattened and rolled up with mushrooms and spreadable cheese.

2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup white wine
4-1/2 cups chicken broth
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper

Combine 1 Tbsp butter and olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes, but do not brown the onion. Stir in the rice to coat the grains with the onion mixture, and cook about 1 minute longer.

Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add 4 cups of the broth. Cover the pressure cooker according to the manufacturer’s instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.

Turn off the heat and release pressure quickly. Remove the lid.Add the remaining 1/2 cup broth, 1 Tbsp butter, and the cheese and stir well to combine with the rice. Season with the salt and pepper to taste. Serve immediately.

In the future I will hold my conversations while eating this risotto instead of while pressure cooking it! 🙂
– Jodi

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