Ingredients: |
Ingredients: The magic ratio here is 1 rice:2 broth or ˝ cup rice:1cup broth - which is handy to know, because this is the amount you will need per serving in case you need increase or decrease the recipe.
2 cups of Arborio Rice (can be substituted with "Short Grain White Pearl" rice)
4 cups (or 1L) of vegetable broth
1 onion, chopped
1 swig of white wine
Extra Virgin Olive Oil
1 tablespoon parmesan cheese
salt and pepper to taste
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Directions: |
Directions:In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion until it becomes translucent (about 5 minutes). Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted! Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated. Add the broth (or broth and veggie mixture), mix and close the top immediately. Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5-6 minutes at high pressure
The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency.
Fancy-up your Risotto: Risotto alla Milanese – add saffron threads or powder when you are softening the onions and de-frosted petite frozen peas right after you have opened the pressure cooker. Mushroom Risotto – use red wine, instead, and throw in dehydrated mushrooms while you saute the onions or fresh ones in the measuring vessel for the broth since they are 90% water, anyway! Lemon and Pepper Risotto (pictured top of page) – instead of wine, use the juice of one lemon. Add a tablespoon of lemon zest in the vegetable stock right before adding to the risotto. Serve with plenty of freshly milled pepper on top. Zucchini Risotto – dice two large zucchini and saute’ a small handful of zucchini with the onion and toss the rest in the measuring vessel for stock |
This recipe for Instant Pot Risotto is from