Best Pressure Cooker Risotto With Vegetables Du Jour Recipes

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.

ITALIAN-APPROVED PRESSURE COOKER RISOTTO IN 7 MINUTES!

Steps:

• Soften the onion in your pressure cooker, add salt and pepper. When onions are softened add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions first it will turn it from white to translucent as it absorbs the oil, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted! Then, add a swig of white wine and stir until it has evaporated. Add the broth, mix and close the top immediately.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 7 minutes cooking time under pressure for al dente risotto, 9 for well done.
• Near the end of the cooking time, I like to pick up the whole cooker off the flame and swirl it around to feel if it is still very liquid inside. It should feel a little dense but not soupy.
• When the time is up, open the pressure cooker with the quick-release cold water method by bringing it to the sink, giving it a little jiggle to settle the contents inside, and running cold water on the top until the pressure subsides and you can open the top.
• If the risotto inside is just a little wet, it is perfect the risotto will absorb the liquid by the time you serve it to your guests. If it is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.

PRESSURE COOKER ASPARAGUS RISOTTO

Steps:

• Wash the asparagus well in plain water.
• Hold each stalk at the base and at the tip and bend gently.
• It should break near the bottom.
• Discard the bottom part of the vegetable.
• It will be tough.
• Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
• Add the rice and stir until it is coated and translucent around the edges.
• Add the garlic and stir until fragrant (1 or 2 minutes).
• Add the stock and orange juice and seal the cooker with its lid.
• Raise the heat to medium and set the pressure valve for 10 pounds.
• When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
• When you can open the cooker without burning yourself, add the asparagus and thyme.
• Stir quickly and replace the top.
• Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
• Pass more parmesan and a pepper mill with the risotto.
• Taste before salting since the cheese and the broth can be very salty.

PRESSURE COOKER RISOTTO WITH PEAS

Steps:

• In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
• Low- cook for 13 minutes.
• High- cook for 7 minutes.