My Recipe Box

Italian-Approved Pressure Cooker Risotto

By pazzaglia, member

Posted: October 26th, 2010

The most important thing to remember when adapting a risotto recipe to the pressure cooker is that once the top is on nothing evaporates... so:  be delicate with the wine or it will overpower your whole risotto; be sure to toast the rice so it will be creamy; and, stick to the ratios on the broth - except when adding watery vegetables- or you will boil the rice!

The magic ratio here "1 cup rice:2 cups broth".  Which is handy, because this is the amount you will need per serving if you need to increase or decrease this recipe.

Here is the basic recipe, scroll down to the bottom to see common risotto variations!

From the Hip Pressure Cooking website, with permission.

more about:

2 cups of Arborio Rice
4 cups of chicken or vegetable broth
1 onion, chopped
1 swig of white wine
Extra Virgin Olive Oil
salt and pepper to taste

Soften the onion in your pressure cooker, add salt and pepper. When onions are softened add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions first it will turn it from white to translucent as it absorbs the oil, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!

Then, add a swig of white wine and stir until it has evaporated. Add the broth, mix and close the top immediately.

Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 7 minutes cooking time under pressure for al dente risotto, 9 for well done.

Near the end of the cooking time, I like to pick up the whole cooker off the flame and swirl it around to feel if it is still very liquid inside. It should feel a little dense but not soupy.

Open the pressure cooker with the quick-release cold water method by bringing it to the sink, giving it a little jiggle to settle the contents inside, and running cold water on the top until the pressure subsides and you can open the top.

If the risotto inside is just a little wet, it is perfect the risotto will absorb the liquid by the time you serve it to your guests. If it is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.

Fancy-up your Risotto, common risotto variations:

Risotto alla Milanese - add saffron when you are softening the onions and frozen peas right after you have opened the pressure cooker.

Mushroom Risotto - substitute white wine for red, throw in dehydrated mushrooms before the liquid, or fresh ones after (reduce quantity of liquid accordingly - I like to toss the fresh mushrooms 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 (pictured in instructions) - after softening the onion, lightly brown about two medium zucchini finely chopped (or grated. Adjust the broth amount you add (I reduce it to about 75% which is about 750ml or three cups). When serving, add a spoonful of fresh, diced tomato, garlic, basil and olive oil on top.

Potato and Pancetta Risotto - reduce the olive oil and throw in the pancetta with the onion. When some of the fat has melted off the pancetta add one medium diced potato, and lightly brown them, then continue with the recipe.

Tomato Risotto - when browning the onion use butter instead of olive oil. Throw in a pinch of oregano, too! When measuring for the broth, first add one 8 oz. or 400g can of chopped tomatoes (or 2 chopped fresh tomatoes) into your measuring vessel, then calculate the rest of the liquid.

Frutti di Mare - Start cooking at least 1 lb or 500g (more if you like!) of shellfish first in a separate pan with garlic and salt. Save some of the liquid they release for your broth. When they are about 75% cooked, start with the basic risotto recipe. Add one anchovy to the olive oil when softening the onion. When the rice has softened, add about 25% of your shellfish into the pressure cooker and continue with the recipe. When the risotto is ready, unite the remaining shellfish to the risotto before serving. Sprinkle with plenty of chopped, flat-leaf parsley.

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Comments (4)

Hitched_Gibson writes: Use Miss Vickie's pan in pot method. Add ingredients to a pan or bowl, cover with foil, place on rack and add water to cooker. Posted: 6:23 pm on January 12th

dessertguy writes: just tried making risotto in a pressure cooker for the first time, and like others, the bottom burned as well, despite making sure i had plenty of liquid. Any helpful thought would be greatly appreciated! Posted: 1:10 pm on February 13th

pazzaglia writes: Make sure that you have the right ratio of liquid to rice and when you add the liquid, scrape the bottom to remove any toasted rice that might have stuck there. Finally, once your pressure cooker reaches pressure turn down the heat as far as it will go while still maintaining pressure.

Ciao!

L Posted: 3:42 am on February 8th

Vierab writes: My risotto burns, there is enough liquid on the top, but the bottom still burns. Any idea? I have a really good pressure cooker, Fagor. Posted: 6:03 pm on January 28th

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