Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day -resulting in perfect risotto every time.
How to cook Risotto in a Pressure Cooker (or Instant Pot)
I love risotto, but I'm never crazy about the amount of time it took to make it the traditional method with constant standing and stirring. Cooking Risotto in a pressure cooker or Instant Pot (regardless of the maker) makes this time and work-intensive dish easy and quick to prepare every day. With perfect results every time.
Traditionalist - Don't Doubt the Pressure Cooker Method!
I have a local chef who insists that you cannot make a proper risotto in the pressure cooker and that the constant stirring is what gives the dish its creaminess. But I totally disagree. Each time my 7 minutes cooking time is up and I release the pressure, there is always a good amount of liquid left in the pot, and this is when I give it some really "aggressive" stirs which makes the risotto creamy. Plus adding the final pats of butter or cream. My risotto turns out creamy and remains easy.
Fear not the Pressure Cooker
I know, some of you are still afraid of your pressure cooker. But there is no reason to be. Really. Here's an article about cooking in a pressure cooker, and why you need not show it any fear, none at all...this article about Using a Pressure Cooker. will show you why there is nothing to fear. Still not convinced? Then watch this short video showing how easy it is to cook Risotto using a pressure cooker - or your Instant Pot.
This is your basic recipe for cooking the risotto, but you can adapt it to any flavor you like. I especially like Carrot Ginger Risotto with Asian-influenced dishes such as Indonesian Style BBQ Pork Tenderloin or Black Pepper Risotto, which is perfect with a simple grilled steak!
And if you own an Instant Pot, by either name or type of pot, even easier. Just follow the directions on your cooker.
Cooking Risotto in a Pressure Cooker
- 2 tablespoon extra virgin olive oil
- ¼ cup diced shallot or onion
- 1 cup arborio rice
- 2 cups low-sodium chicken stock I use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery, and onions
- ¼ cup white vermouth or wine (I prefer vermouth for its consistent flavor profile)
- 1 teaspoon saffron threads
- salt and freshly ground pepper to taste
- ¼ cup grated parmesan cheese
- 1 tablespoon unsalted butter optional
- In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron, and some salt and pepper.
- Lock the lid in place and bring to high pressure. Lower the heat to the lowest temperature you can to maintain pressure and cook for 7 minutes. Release the pressure. using the "quick release" method. Open the lid and stir rapidly until most of the liquid has been absorbed and the risotto is creamy.
- Stir in the cheese and butter if using and serve.
- You can add a little additional chicken stock if you like your risotto more "soupy".
- If you want to add some peas, asparagus or corn to the risotto, do so after the 7 minutes. Have the vegetables par-cooked, then add them, along with a bit of stock, stir until they are hot and cooked through