RISOTTO, BASIC -_ PRESSURE COOKER

RISOTTO, BASIC -_ PRESSURE COOKER image

Yield 12 Servings

Number Of Ingredients 11

4 T extra virgin olive oil
4 onions, finely chopped
4 celery rib (optional), finely chopped
8 garlic cloves, finely chopped
3 cups arborio rice
1 C dry white vermouth (or other white wine)
8 C chicken stock
4 T butter
2 C parmigiano-reggiano cheese
kosher salt
fresh ground black pepper

Steps:

1. Add the olive oil to the pressure cooker over medium heat. 2. Add the onions and celery (if using) and sweat translucent and softened. 4. Add the garlic and cook for about 2 minutes (careful not to let the garlic brown). 5. Turn the heat up to high, add the rice and stir to coat. 6. When the rice is translucent (2 - 3 minutes), add the wine. Stir until the alcohol is cooked off and the liquid is absorbed. 7. Stir in the chicken stock. Lock on the lid and bring to pressure. 8. Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes. 9. Meanwhile, cut the butter into small cubes, and grate the parmesan. 10. Carefully release any remaining pressure. 11. Stir in the butter, cheese, salt and pepper to taste. 12. Serve immediately.