Risotto
From the Ultimate Pressure Cooker Cookbook by Tom Lacalamita
Once it is ready, risotto must be served straight from the pot-otherwise it will thicken and become pasty.
- 4
Ingredients
- 3 T. unsalted butter
- 1 small onion, finely chopped
- 1 cup Italian Arborio or other short-grain rice
- 1/3 cup freshly grated Parmesan cheese
- 1/8 tsp. ground white pepper
- 2 1/4 cups chicken stock, beef stock or vegetable stock
Preparation
Step 1
Heat 2 T. of the butter in the pressure cooker over medium-high heat. Add the onion and saute’ 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice and saute’, stirring often, until lightly golden. Pour in the stock. Stir well.
Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 7 minutes. Remove from heat and lower pressure using the cold water release method.
Open the pressure cooker. Stir in the remaining tablespoon of butter, the Parmesan, and the white pepper. Let the risotto sit in the pressure cooker until the butter and cheese have melted. Stir one more time and serve at once with additional Parmesan cheese, if desired.