Best Mediterranean Risotto 2 Qt Pressure Cooker Recipes

BASIC RISOTTO (PRESSURE COOKER)

Steps:

• Warm the chicken stock in a small saucepan.
• Finely chop the shallots, celery, and garlic.
• Add the olive oil to the pressure cooker, and place over medium heat.
• Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
• Add the garlic and cook for about 2 minutes (don't let the garlic brown).
• Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
• When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
• Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
• Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
• Meanwhile, cut the butter into small cubes, and grate the parmesan.
• Carefully release any remaining pressure.
• Stir in the butter, cheese, and pepper to taste.
• Serve immediately.

PERFECT RISOTTO FOR WOLFGANG PUCK PRESSURE COOKER

Steps:

• Heat oil in cooker using the vegetable function. Add onion and saute until tender and translucent.
• Add rice and stock. Lock lid in place.
• Select rice function and set timer for 15 minutes.
• When cycle is done and all pressure has been released, open lid.
• Stir in black pepper to taste and 1 - 3 tbs romano or parmesan cheese, also to taste. Serve immediately.

RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER

Steps:

• In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
• Add rice, stirring often, until lightly golden.
• Add mushrooms. Stir to mix.
• Add wine. Stir to mix.
• Add tomatoes and broth. Stir to mix.
• Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
• Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
• Stir in Parmesan cheese.

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

PRESSURE COOKER PORCINI RISOTTO

Steps:

• Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
• Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
• Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
• Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

RISOTTO IN A PRESSURE COOKER

Steps:

• Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
• Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
• Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
• NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
• For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
• Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
• Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.

SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER

Steps:

• In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
• Add mushrooms and Arborio and stir constantly for additional minute.
• Add broth and wine; stir.
• Close lid and bring up to high pressure and cook for 7 minutes.
• Release pressure using cold-water release.
• Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.

MEDITERRANEAN RISOTTO

Steps:

• Heat olive oil in a large saucepan over a low heat.
• Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• Add white wine and stir until evaporated.
• Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• Cover saucepan with a tight fitting lid, and lower heat.
• Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• Stand for 10 minutes without removing the lid.
• Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• Serve immediately.