Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.
Cooking 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.
I have a local chef who insists that you cannot make a proper risotto in the pressure cooker, that the constant stirring is what gives the dish its creaminess. But I totally disagree. Each time my 7 minutes is up and I release the pressure, they 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.
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...Using a Pressure Cooker.
See, nothing to fear. Still not convinced? Then watch this short 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 flavors you like. I especially like Carrot Ginger Risotto with Asian-influenced dishes or Black Pepper Risotto, perfect with a 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