Artichoke Risotto

Delicious Risotto recipe, and so easy because you cook it in a pressure cooker, and it comes out delicious and creamy! You can add Shrimp to this recipe, if desired! Recipe from Diana Phillips, "Slow Food in a Hurry", Cooking Class @ Cook's Wares, October 2011
Artichoke Risotto
Artichoke Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    teaspoon saffron threads, crushed in the palm of your hand

  • 1/2

    cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

  • 4

    tablespoons unsalted butter

  • 1/2

    cup finely chopped sweet onion, such as Vidalia

  • 1- 10 ounce package frozen artichoke hearts, defrosted and halved

  • 1 1/2

    cups Arborio Rice

  • 3 1/2

    cups broth (I use Vegetable broth, but you could use seafood stock if adding shrimp)

  • 1

    pound medium shrimp, peeled and deveined (if desired)

Directions

Sprinkle the saffron over the white wine and set aside to let the saffron bloom in the wine. Melt 2 tablespoons of the butte in the pressure coooker over medium-high heat, and saute the onion and artichokes for 3 minutes, or until they begin to soften. Add the rice and stir to coat the grains with the butter. Pour in the wine and saffron, bring to a boil, and add the stock. Lock thelid in place and cook at high pressure for 5 minutes. Quick release the pressure and remove thelid, tilting the pot away from you to avoid the escaping steam. If adding shrimp, return the pot to medium heat, add the shrimp, and cook for an additional 3-4 minutes, or until the shrimp have turned pink and the risotto is cooked. Serve with an additional 1T of butter melted on top, and grated Paremesan Cheese! Adjust seasonings if necessary.

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