Black Rice Risotto with Fire-Roasted Tomatoes and Mozzarella Pressure Cooker Recipe

Black Rice Risotto With Fire-Roasted Tomatoes And Mozzarella Pressure Cooker Recipe

Ingredients

SERVES 2 as a main or 4 as a first course – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1 tablespoon olive oil
• 2 tablespoons butter
• ¼ cup minced shallots
• 1 cup Riso Venere
• ½ cup dry white wine
• 3½ cups vegetable broth
• 1 (14.5-ounce) can fire-roasted tomatoes in juice, undrained
• sea salt.
• 3 to 4 tablespoons chopped fresh basil leaves
• 3 ounces whole-milk mozzarella, cut into small dice
• ¼ cup freshly grated Parmigiano-Reggiano cheese, for serving
• freshly ground black ground pepper.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter together 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 of rice
4. Add the wine and stir until it is absorbed
5. Add the broth and tomatoes with their juices
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 20 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Taste for salt and stir in the basil and remaining butter
15. Fold in the mozzarella
16. Replace the cover; let stand a few minutes to melt the cheese and let the risotto thicken
17. Serve hot, with the cheese for sprinkling and the pepper grinder on the side

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