Pressure Cooker Risotto by frick

[BakerAunt]

Pressure Cooker Risotto
Submitted by frick on October 26, 2008 at 6:57 pm

There are two advantages to making risotto in the pressure cooker. It is done more quickly; more importantly, it does not have to be watched and stirred after the first couple of minutes.

I have a Kuhn-Rikon and it is a little different from the kind I used to use. On the little pressure thingy that pops us, there are two red rings. More tender things are cooked when it rises to the first red ring; more dense like potatoes, carrots, etc. to the second red ring. That's just to let you know I cook the risotto at the level of the first red ring.

My own method is a cross between my manual and the one from the LA Times. This is what I do.

1/4 cup onion, finely chopped
1 Tbs. butter
1 Tbs. olive oil
1/4 cup dry white wine
1 can chicken broth, with water to make 2 cups, boiling or very hot
white pepper, to taste (black or cayenne would do)
1 cup arborio rice
1/4 cup freshly grated parmesan or romano

and if you want embellishment, 1-2 cups cooked asparagus, 1 cup green peas, 1/4 cup chopped soaked sun dried tomatoes, 1 cup chopped fresh mushrooms, or any vegetable that works with rice, colorful being best.

Method:
In the pressure cooker on medium heat, sauté the onion in the oil and butter until translucent. Add rice and sauté about 2 minutes until it is well coated with the oil and takes on some translucency. Let nothing brown. Add the wine and stir until it is incorporated. Add the broth and seasoning, bring the pan to boiling, put on lid. When the desired pressure is reached, lower the heat to lowest point which will keep it at the desired pressure, and cook 7 minutes.

Cool using the cold water method and remove lid. Return to medium heat, add any embellishments (not cheese) and cook about 1 minute, or until it reaches the desired consistency. Add the cheese. Stir and serve immediately.

Spread the word

      

  

  

[Author]

Posts