Lemony Artichoke Risotto with Olives Pressure Cooker Recipe

Lemony Artichoke Risotto With Olives Pressure Cooker Recipe

Ingredients

SERVES 2 to 3 as a main or 4 as first course – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ cup finely chopped shallots
• 9 to 12 ounces frozen artichoke hearts
• ¾ teaspoon salt, plus more to taste
• 2 teaspoons chopped fresh lemon thyme or basil
• 1 cup Arborio or Carnaroli rice
• 1/3 cup dry white wine
• 2¼ cups low-sodium chicken or vegetable broth
• 1/3 cup coarsely chopped pitted Kalamata olives
• finely grated zest and juice of 1 lemon.
• 1/3 cup freshly grated Pecorino Romano cheese, plus extra for serving
• 6 to 8 grinds black pepper, to taste

Method

1. In a 5- to 7-quart pressure cooker, heat the butter and oil together over medium-high heat until the butter melts
2. Add the shallots and cook, stirring a few times, until softened, 1 to 2 minutes
3. Stir in the artichoke hearts, salt, and 1 teaspoon of the thyme
4. Add the rice, stirring to coat
5. Pour in the wine, broth, olives, and lemon zest and juice
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 7 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. If the rice is not sufficiently cooked or the risotto is too soupy, place the pot over medium-high heat and cook uncovered, stirring constantly, until the desired consistency is reached, 1 to 2 minutes
15. Stir the cheese and remaining 1 teaspoon thyme into the risotto
16. Season with pepper
17. Taste, adding salt if needed
18. Serve at once in warm shallow bowls
19. Pass more cheese at the table

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