RECIPE: Pressure Cooker Risotto


Courtesy of Jaxon Stollard, Park City Cooking School

Pressure Cooker Risotto
Makes 2 main servings or 4 side dishes

In less than 10 minutes, risotto can be a great side dish for grilled chicken or pork. For a main dish, add leftover cooked vegetables such as mushroom, broccoli or corn.

2 TBSP unsalted butter, clarified
1 large shallot, minced
3/4 C Carnoaroli or arborio rice
1/2 C dry white wine
1.5 C chicken stock, hot
2 TBSP minced Italian parsley
3 + 1 TBSP freshly grated Parmesan
1 TBSP unsalted butter - to finish
1 C frozen peas

1. Heat 2 TBSP of the butter in a 4 quart or larger pressure cooker over medium heat. Add minced shallots and saute, stirring often, until soft, 4-5 minutes. Add the rice and stir until the grains are well coated with the melted butter. Add white wine, stirring constantly until wine has been absorbed.

2. Add hot stock over rice, stirring to combine. Over high heat, bring liquid to a boil, then lock the lid in place. Cook on high for 6 minutes. Using quick release feature or by running the pot under cold water, release pressure. When pressure is completely dissipated, unlock and remove the lid away from you. Check the rice for doneness and the amount of liquid remaining (if any).

3. If the rice needs a bit more cooking, put the pan (uncovered), back on medium-high and cook, stirring until the rice is al dente and the risotto silky and creamy - NOT soupy. Remove from heat and stir in the remaining 1 TBSP butter, parsley, 3 TBSP parmesan, salt and pepper to taste. Allow to set, undisturbed for 2 minutes before serving.

4. Stir in the peas then spoon into warm dishes. Sprinkle grated parmesan over the top. Serve warm.