Black Rice Fava and Cauliflower Risotto Pressure Cooker Recipe

Black Rice Fava And Cauliflower Risotto Pressure Cooker Recipe

Ingredients

SERVES 2 as a main or 4 as a first course – Cooker: 5- to 7-quart – Time: 18 minutes for risotto, 2 minutes for cauliflower at HIGH pressure

• 1 tablespoon olive oil
• 2 tablespoons butter
• ¼ cup minced shallots
• 1 cup Riso Venere
• ¼ cup dry white wine
• 2 cups low-sodium chicken or vegetable broth
• 2 cups water
• 2½ cups bite-size cauliflower florets
• ½ cup fresh or frozen shelled fava beans or frozen shelled edamame
• ¼ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese, plus extra for serving
• ¼ teaspoon freshly black ground pepper
• sea salt.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter over medium-high heat until the butter melts
2. Add the shallots and cook, stirring a few times, until softened, about 2 minutes
3. Add the rice and cook about 2 minutes, stirring constantly, to evenly coat the grains
4. Add the wine and stir until the wine is absorbed
5. Add the broth and water
6. Close and lock the lid
7. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 18 minutes
11. Meanwhile, if you are using fresh fava beans, this is a good time to prepare them
12. Remove the beans from their pods
13. Bring a saucepan of salted water to a boil, add the beans, and blanch for 1 minute
14. Drain the beans and cool them quickly in a bowl of ice water
15. Using your fingernails or a small paring knife, slit the translucent skin of each bean, remove, and discard it, leaving just the bright green bean
16. Set the prepared beans aside
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Stir in the cauliflower
21. Relock the cooker and bring back up to HIGH pressure
22. Set a timer for 2 minutes
23. Remove from the heat
24. Open the cooker with the Quick Release method
25. Stir in the fava beans or edamame
26. Top with the remaining 1 tablespoon butter, the cheese, and pepper
27. Replace the cover and let stand a few minutes to melt the butter and let the risotto thicken
28. Stir the risotto, taste, and add salt if desired
29. Serve hot, with extra cheese for sprinkling and the pepper grinder on the side

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