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Recipe Category: Pressure-Cooker
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Black Rice Risotto With Shrimp And Fresh Basil Pressure Cooker Recipe
Ingredients
SERVES 4 as a main or 8 as a first course – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1½ cups Riso Venere
- ½ cup dry white wine
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 pound medium (31-40 count) shrimp, peeled and deveined
- ½ teaspoon freshly ground black pepper
- salt
- ½ cup fresh basil leaves, sliced across into fine ribbons
Method
- In a 5- to 7-quart pressure cooker, heat 2 tablespoons each of the oil and butter over medium-high heat until the butter melts
- Add the shallots and cook, stirring a few times, until softened, about 2 minutes
- Add the rice and cook about 2 minutes, stirring constantly, to evenly coat the grains of rice
- Add the wine and stir until it is absorbed
- Add the broth and water
- Chop about one third of the shrimp into ½-inch pieces
- Stir the pieces into the rice mixture
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 20 minutes
- When there is about 5 minutes left on the timer, saute the remaining shrimp
- Heat the remaining 1 tablespoon oil and butter in a 12-inch skillet over medium-high heat until sizzling
- Add the shrimp and cook until they are just pink and opaque throughout, 2 to 4 minutes, stirring a few times
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Season with the pepper, stir, and add salt to taste
- Replace the cover and let stand a moment or two to let the risotto thicken
- Divide the risotto among four plates or shallow bowls
- Top each serving with one-quarter of the sauteed shrimp, nestling some of them gently into the risotto and leaving the rest on top where they will keep their color
- Sprinkle each serving with basil ribbons
- Serve immediately

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