Basic Risotto (Pressure Cooker)
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).]
Ingredients
3 serv.Step-by-step instructions
- 1
Warm the chicken stock in a small saucepan.
- 2
Finely chop the shallots, celery, and garlic.
- 3
Add the olive oil to the pressure cooker, and place over medium heat.
- 4
Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
- 5
Add the garlic and cook for about 2 minutes (don't let the garlic brown).
- 6
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.
- 7
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.
- 8
Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
- 9
Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
- 10
Meanwhile, cut the butter into small cubes, and grate the parmesan.
- 11
Carefully release any remaining pressure.
- 12
Stir in the butter, cheese, and pepper to taste.
- 13
Serve immediately.
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