Risotto in the Pressure Cooker

It has been requested that I post a few recipes for the pressure cooker. no photos with these, sorry.


6 minutes high pressure – 2 to 4 minutes additional cooking

2 Tb. Olive oil
1-cup minced yellow or white onion
1 1/2-cups Arborio rice
1/2-cup dry white wine
4 cups chicken or vegetable broth-divided
1 tsp. salt
3/4 c. grated Parmesan cheese

Set pressure cooker over medium heat and heat the olive oil, until it ripples. Add the onion, cooking until it is translucent, about 5 minutes. Add the rice, tossing to coat with the oil, and cook, stirring until it has a nutty aroma, about 1 to 2 minutes. Continue stirring and add the wine.
When the wine is completely absorbed, add 3 1/2 cups of broth, lock the pressure cooker’s lid in place and bring to high pressure over high heat. Lower heat to maintain temperature and cook for 6 minutes. Quick release pressure and remove lid, tilting away from you. Return to low heat, stirring constantly until rice is tender, but chewy and the sauce becomes creamy and thick. Add more broth, if needed. Stir in Parmesan. Serve immediately.

Stir-in options****
∑ 10 oz. frozen peas, rinsed, 3/4 C. Parmesan Cheese- drizzle with a couple teaspoons high quality balsamic vinegar.
∑ Drizzle with white truffle oil
∑ Steamed asparagus and sun-dried tomatoes
∑ Pesto
∑ Fresh chopped herbs
∑ Shrimp sautéed with garlic and plum tomatoes (use shrimp shells to make broth for the risotto)
∑ Leftover, cooked vegetables, chopped.