(C) The Part Time Chef
Risotto is a perennial favorite around my house. Done right, it's creamy, salty, nutty, and oh-so delicious. The chief impediment to risotto for dinner during the week is the time it takes to make - not to mention all that stirring.
I am always in search of interesting ways to cook food - especially when they speed up dinner prep -and a quick google search landed numerous recipes for risotto cooked in a pressure cooker.
I was a bit skeptical, but I figured I had to try it before passing judgement. For my first try at 7-minute risotto, I chose a combination of butternut squash, gouda, and arugula.. Much to my surprise, the risotto came out perfectly.
There are endless variations on a theme possible with risotto, but a ratio of 1.5 c arborio rice to 4.25 c. liquid was just right.
Pressure Cooker Risotto
aromatics of choice (e.g. onions, shallots, leeks, garlic)
flavorful meat of choice, diced (ham, serrano ham, prosciutto, bacon) - optional
vegetables of choice, diced (e.g. winter squash, carrots, celery, peppers)
1 1/2 c. arborio rice
1/4 c. dry white wine
2 c. chicken stock
2 c. water
1 parmesan rind
1 c. strong cheese, grated or finely chopped
fresh herbs or tender greens (basil, arugula, parsley, cilantro)
olive oil
kosher salt
cracked black pepper
Saute the aromatics in a bit of olive oil until soft, or about 5 minutes. Add meat and vegetables and continue to saute for another few minutes until everything is soft and golden. Season with salt and pepper. Add rice and stir well to ensure rice is evenly coated with oil, then add wine, stock, water, and rind.
Cover pressure cooker and ensure that it is tighly - and safely - sealed. Bring up to full pressurization according to the manufacturer's directions. Allow to cook over medium-high heat for 7 minutes. Remove from heat and use the quick-release valve to cool. Remove lid, fish out rind, and stir well Add herbs and cheese and stir until melted.
Top with additional cheese and more black pepper when serving, if desired.
For more info: contact Keri, the Part Time Chef, at keri@parttimechef.info.
Comments
Wish I still had a pressure cooker, Keri. I would try your recipe! I've done risotto before, but it was labor intensive. Love to you and Eric and adorable baby boy Finn - I love the latest pictures
You might like this video about pressure cooking: http://www.youtube.com/eucalyptusmag#p/u/2/curvGM0GbNs
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