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Pressure cooker risotto, easy fast and very delicious. My Italian Grandmother had this risotto down pat. Time consuming as it was, she made it perfect every time. But she never had the pleasure or the ease of cooking risotto in a pressure cooker. I think she would have loved it!
Have you ever tried to make risotto? There is sort of trick to it. It is suppose to be chewy and a little soupy as a finished product. But as long as I have been making it, sometimes it’s perfect and sometimes not so much.
However, when I decided to try to make it in my pressure cooker, I found that with a little practice, my pressure cooker risotto came out pretty perfect every time. I adapted a few of my risotto recipes to work in the pressure cooker. After a few tries, I had a tasty and fast rice dish.
Risotto is traditionally made with arborio rice, which is a plump, starchy Italian short-grain rice. Long grain rice is not as starchy so it is said that it is not appropriate for risotto. Risotto is suppose to be a little creamy and kind of sticky and long grain rice just doesn’t cut it.
I have had a couple of people ask me if you can make risotto with regular long grain rice. Although, being Italian, I might be ostracized in some circles for saying this, I think you can make a fairly nice risotto with regular long grain rice. The proof? I have done it several times. In my opinion, the key to creamy rice is to cook it in a pressure cooker.
Speaking of rice, several of my rice side dishes are cooked in my pressure cooker. They come out beautifully. Remember, your pressure cooker is a very good pressure rice cooker too.
PRESSURE COOKER RISOTTO
- 1 tbl olive oil
- 1/4 cup finely chopped onions or shallots
- 2 garlic cloves, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (Please, no cooking wine)
- 4 cups of chicken broth
- 1/4 cup tomato paste
- salt and pepper to taste
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Set your pressure cooker to brown mode. Heat the olive oil. Add the onions and saute for about 1 minute. Add the garlic and saute another 1 minute. Add rice and stir for 2 minutes, being sure to coat the rice with the olive oil. Add white wine and cook until wine is almost absorbed.
- Pour in chicken broth and tomato paste. Stir to combine. Set pressure cooker to cook on high for 4 minutes. When cooker time is up, release steam and lid carefully according to manufacturer’s instruction manual. Add salt and pepper to the dish as needed, top with cheese and serve immediately.