Risotto Rice

Black Rice Risotto with Shrimp and Fresh Basil Pressure Cooker

Black Rice Risotto With Shrimp And Fresh Basil Pressure Cooker

Ingredients

SERVES 4 as a main or 8 as a first course – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/3 cup minced shallots
• 1½ cups Riso Venere
• ½ cup dry white wine
• 3 cups low-sodium chicken broth
• 3 cups water
• 1 pound medium (31-40 count) shrimp, peeled and deveined
• ½ teaspoon freshly ground black pepper
• salt
• ½ cup fresh basil leaves, sliced across into fine ribbons

Method

1. In a 5- to 7-quart pressure cooker, heat 2 tablespoons each of the oil and butter over medium-high 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 about 2 minutes, stirring constantly, to evenly coat the grains of rice
4. Add the wine and stir until it is absorbed
5. Add the broth and water
6. Chop about one third of the shrimp into ½-inch pieces
7. Stir the pieces into the rice mixture
8. Close and lock the lid
9. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 20 minutes
13. When there is about 5 minutes left on the timer, saute the remaining shrimp
14. Heat the remaining 1 tablespoon oil and butter in a 12-inch skillet over medium-high heat until sizzling
15. Add the shrimp and cook until they are just pink and opaque throughout, 2 to 4 minutes, stirring a few times
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. Season with the pepper, stir, and add salt to taste
20. Replace the cover and let stand a moment or two to let the risotto thicken
21. Divide the risotto among four plates or shallow bowls
22. Top each serving with one-quarter of the sauteed shrimp, nestling some of them gently into the risotto and leaving the rest on top where they will keep their color
23. Sprinkle each serving with basil ribbons
24. Serve immediately