Best Risotto Under Pressure Recipes

RISOTTO IN A PRESSURE COOKER

Risotto in a Pressure Cooker image

This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

Provided by RSHDiva

Categories Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons sweet butter
1 tablespoon olive oil
1/3 cup finely minced onion
1 1/2 cups arborio rice
3 1/2-4 cups chicken stock
1 cup grated gruyere cheese (4 oz)
1/4 cup grated parmesan cheese
salt, if desired

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.

Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8

BASIC RISOTTO (PRESSURE COOKER)

Basic Risotto (Pressure Cooker) image

This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]

Provided by dividend

Categories White Rice

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
2 large shallots
1 celery rib
kosher salt
2 garlic cloves
3/4 cup arborio rice
1/4 cup dry white vermouth (dry Martini)
2 cups chicken stock
2 tablespoons butter
parmigiano-reggiano cheese
fresh ground black pepper

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.