Dessert Risotto Pressure Cooker Recipe

Dessert Risotto Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 2 tablespoons unsalted butter
• 1½ cups medium- or short-grain rice (Arborio or Vialone Nano)
• grated zest of 1 orange (about 1 tablespoon)
• 3½ cups whole milk
• 2/3 cup mixed golden raisins and dried tart cherries
• ½ cup heavy cream mixed with 2 teaspoons vanilla extract

Method

1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, melt the butter over medium heat
2. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
3. Add the orange zest, milk, and dried fruit
4. Bring to a boil and stir
5. Cover and lock the lid in place
6. Place a heat diffuser on the burner and the pressure cooker on the diffuser
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 7 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 10 minutes
12. At time, if the pressure is not all released, open the valve
13. Stir in the heavy cream
14. Cover and let stand a few minutes to thicken and set up
15. Spoon out the rice with an oversized spoon to serving bowls to serve hot
16. Serve with a spoonful of Paradise Cream, if desired

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