Parmesan Risotto Pressure Cooker Recipe

Parmesan Risotto Pressure Cooker Recipe

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 6 minutes

• 2 tablespoons unsalted butter
• 1 small onion, chopped fine
• 3 garlic cloves, minced
• 1½ cups Arborio rice
• ½ cup white wine
• 4 cups low-sodium chicken broth, warmed
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• salt and pepper

Method

1. Melt butter in pressure-cooker pot over medium-high heat
2. Add onion and cook until softened, about 5 minutes
3. Stir in garlic and cook until fragrant, about 30 seconds
4. Stir in rice and toast lightly, about 3 minutes
5. Stir in wine and cook until almost evaporated, about 1 minute
6. Stir in 3¼ cups broth
7. Using wooden spoon, scrape up any rice sticking to bottom of pot

HIGH PRESSURE FOR 6 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Continue to cook risotto over medium heat, stirring constantly, until rice is tender and liquid has thickened, about 6 minutes
5. Stir in Parmesan and season with salt and pepper to taste
6. Before serving, add remaining ¾ cup broth as needed to loosen risotto consistency

VARIATIONS

1. Butternut Squash and Sage Risotto
2. Add 8 ounces butternut squash, peeled and cut into ½-inch cubes (1? cups), to pot with onion and cook until onion and squash are browned, about 10 minutes
3. Add 3 tablespoons chopped fresh sage to pot with garlic in step 1
4. Mushroom Risotto
5. Add 8 ounces cremini mushrooms, trimmed and sliced thin, to pot with onion and cook until onion and mushrooms are browned, about 10 minutes
6. Stir in ½ ounce dried porcini mushrooms, rinsed and minced, with garlic in step 1
7. Once finished, the risotto will continue to thicken as it sits
8. Be ready to thin it out with additional broth before serving to loosen its consistency as necessary

Full List of Parmesan Recipes
Full List of Risotto Recipes

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Parsnip:
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