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Cooking Risotto in a Pressure Cooker

risotto

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1/4 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)
  • 1/4 cup white vermouth, or wine (I prefer vermouth for its consistent flavor profile)
  • 1 teaspoon saffron threads
  • salt and freshly ground pepper, to taste
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon unsalted butter, optional

Method

    Step 1

  • 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.
  • Step 2

  • 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".
  • Step 3

  • 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

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

 

Cooking Risotto in A Pressure Cooker (or Instant Pot)

A printer-friendly recipe card can be found at the bottom of this post

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 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 risotto in a pressure cooker, 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.

 

Yield: 4 servings

Cooking Risotto in a Pressure Cooker

risotto

Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1/4 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)
  • 1/4 cup white vermouth, or wine (I prefer vermouth for its consistent flavor profile)
  • 1 teaspoon saffron threads
  • salt and freshly ground pepper, to taste
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon unsalted butter, optional

Instructions

Step 1

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.

Step 2

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".

Step 3

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 468mgCarbohydrates: 22gFiber: 1gProtein: 5g

Nutritional values may not be 100% accurate

5 Responses

  1. This pot has worked perfectly for me. I use it on the stove as well as on the hotplate. It has been easy to keep clean, and has a nice heavy feel to it. The biggest attraction to me is that the pot was made in the US.

    If I had any complaints it would be that the hotplate is not domestically made.

    1. Hi Phil, so sorry to hear of the burnt rice … most likely reason is that the fire was too high, once the pot comes to pressure it’s important to turn the heat down to the lowest temperature you can to just maintain the pressure. You might also try shaking the pot a couple of times to move things around in it. I hope you try again with perfect results. Cheers ~ Lindy

    1. Nick, thank you for writing. I’m so glad you found the video useful and had good success. I think I see more risotto in your future! Cheers Lindy

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