Parmesan Risotto with Brown Carnaroli Pressure Cooker Recipe

Parmesan Risotto With Brown Carnaroli Pressure Cooker Recipe

Ingredients

SERVES 3 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure

• 2 tablespoons olive oil
• ¼ cup (½ stick) butter
• ¼ cup finely chopped shallots
• 1½ cups Brown Carnaroli rice
• 3 cups low-sodium chicken or vegetable broth
• 3 cups water
• ½ cup dry white wine
• ¾ to 1 cup freshly grated Parmesan cheese, to taste, plus extra for serving
• salt and freshly ground black pepper.

Method

1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat the oil and 2 tablespoons of the butter together over medium 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 1 minute, stirring constantly, to evenly coat the grains
4. Add the broth, water, and wine
5. Close and lock the lid
6. If you like, 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 22 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir in the cheese, the remaining 2 tablespoons butter, and pepper to taste
14. Replace the cover and let stand a few minutes to thicken and set up
15. Taste for salt
16. Spoon out the rice to shallow serving bowls to serve hot, with extra cheese for sprinkling and the pepper grinder on the side
17. Parmesan Risotto with Pesto: In Step 4, also stir in 3 tablespoons of your favorite pesto until evenly combined
18. Parmesan Risotto with Four Cheeses: In Step 4, substitute for the Parmesan ½ cup grated Gruyere cheese, ½ cup diced fontina cheese, ½ cup crumbled Gorgonzola, and ½ cup grated or shredded Parmesan
19. Stir gently to melt the cheeses
20. Sprinkle with chopped fresh flatleaf parsley and black pepper
21. Parmesan Risotto with Poached Eggs: Bring a large frying pan of water to simmer over medium-low heat
22. Sprinkle the water with salt
23. Working with 1 egg at a time, crack 6 large eggs into a small bowl and slide each egg into the simmering water
24. Cook the eggs until the whites are opaque but the yolks are still runny, 3 to 4 minutes
25. Top each bowl of risotto with a poached egg, transferring it with a slotted spoon
26. Sprinkle the egg with salt and pepper to taste, minced fresh flatleaf parsley, and additional cheese

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Full List of Parmesan Recipes

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