I present you with an Italian-approved risotto pressure cooker recipe. The rice comes out creamy and delicious just like the original - faster, and without all that stirring and baby-sitting. This technique will not result in boiled rice and will only take 20 minutes from start to finish.
NY Times authority on all that is delicious and edible, Mark Bittman, in his Laid Back Risotto technique insists that it is not exactly required to stir in the liquid a little at a time. In fact, the key to risotto creaminess is in all the work before the liquid is even added - the toasting of the rice grains. The most important thing to remember when adapting a risotto recipe to the pressure cooker is that once the top is on nothing evaporates... so: be delicate with the wine or it will overpower your whole risotto; and, stick to the ratios on the broth - except when adding watery vegetables- or you will boil the rice!
|Basic Pressure Cooker Risotto Recipe |
The magic ratio here is "100g rice:250ml broth" or "1/2 cup rice:1cup broth". Which is handy, because this is the amount you will need per serving if you need to increase or decrease this recipe.
400g or two cups of Arborio Rice
1 lt or four cups of chicken or vegetable broth
1 onion, chopped
1 swig of white wine
Extra Virgin Olive Oil
salt and pepper to taste
Soften the onion in your pressure cooker, add salt and pepper. When onions are softened add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions first it will turn it from white to translucent as it absorbs the oil, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted! Then, add a swig of white wine and stir until it has evaporated. Add the broth, mix and close the top immediately. Turn the flame up to high and wait for the hissing to start. Lower the flame and start counting 7 minutes for al dente risotto, 9 minutes for well done.
Near the end of the cooking time, I like to pick up the whole cooker off the flame and swirl it around to feel if it is still very liquid inside. It should feel a little dense but not soupy.
When the time is up, put the whole pan in your sink and run a little cold water on the top to lower the pressure quickly and open it to stop the cooking. If the risotto inside is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.
Fancy-up your Risotto:
What is your favorite risotto recipe? Have you tried it in the pressure cooker?