Risotto alla Milanese Pressure Cooker Recipe

Risotto Alla Milanese Pressure Cooker Recipe

Ingredients

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

Serve as a side dish to veal osso bucco or carbonata, Italian beef stew.

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• ¾ teaspoon salt, plus more to taste
• 1 cup Vialone Nano or Carnaroli rice
• 1/3 cup dry white wine
• 2½ cups low-sodium chicken or vegetable broth
• large pinch saffron threads.
• 1/3 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese, plus extra for serving
• 6 to 8 grinds black pepper

Method

1. In a 5 to 7-quart pressure cooker, heat the butter and oil over medium-high heat until the butter melts
2. Add the onion and salt and cook, stirring a few times, until the onion begins to soften, about 3 minutes
3. Add the rice, stirring to coat with the butter and oil
4. Pour in the wine
5. Rub the saffron threads between your fingers and add to the broth; pour into the pot
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 in the cheese and season with pepper
16. Taste, adding salt if needed
17. Spoon out the rice with an oversized spoon to serving bowls to serve hot, with extra cheese for sprinkling on top, and the pepper grinder on the side

Full List of Rice Recipes
Full List of Risotto Recipes

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