New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
Risotto in 12 minutes and no stirring-impossible right? Well with the pressure cooker, its entirely possible. This is a straightforward unadorned risotto, but if you like, you can add cooked mushrooms, vegetables, or meat to the finished dish. Arborio rice is a short-grained pudgy kernel with just the right amount of starch to make it super creamy. When risotto is described as being al dente, this means that it is toothsome, not crunchy. Whether in the pressure cooker or in a pot, if you can see a little line of starch in the rice, its not done.
- 1 tablespoon olive oil
- 1/8 medium onion, finely chopped, about 3/4 cup
- 1/4 cup Arborio rice
- 1/3 cup dry white wine
- 2 1/4 cups chicken broth
- 1/2 teaspoon salt
- 1/3 tablespoon butter
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper
- In a 6 to 8-quart pressure cooker, heat oil over medium. Add onion and cook until tender, about 5 minutes. Add rice, stir to coat. Add wine and cook until evaporated, about 30 seconds.
- Add broth and salt and close pressure cooker lid. Place cooker over high heat. Once the pressure is up to high and the valve begins to rattle, reduce heat to medium-low (pressure will still be up, but not as high). Cook 6 minutes. Remove from heat. Allow pressure to come down on its own and once it has, remove lid.
- Stir in butter and Parmesan and season with pepper. Pass additional Parmesan cheese and a peppermill, if you like.