Italian Approved Pressure Cooker Risotto In 7 Minutes Recipes

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EASY PRESSURE COOKER RISOTTO (BASIC RECIPE)



Easy Pressure Cooker Risotto (Basic Recipe) image

The magic ratio here is 1 rice:2 broth or ½ cup rice:1cup broth - which is handy to know, because this is the amount you will need per serving in case you need increase or decrease the recipe.

Provided by hip pressure cooking

Categories     pressure cooker

Time 17m

Number Of Ingredients 7

2 cups of Arborio Rice (can be substituted with "Short Grain White Pearl" rice)
4 cups (or 1L) of chicken or vegetable broth
1 onion, chopped
1 swig of white wine
Extra Virgin Olive Oil
1 tablespoon parmesan cheese
salt and pepper to taste

Steps:

  • In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion until it becomes translucent (about 5 minutes).
  • Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!
  • Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.
  • Add the broth (or broth and veggie mixture), mix and close the top immediately.
  • Close and lock the lid of the pressure cooker.
  • For electric pressure cookers: Cook for 5-6 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.
  • When time is up, open the cooker by releasing the pressure. For electric pressure cookers cook for a minute less (since the release takes longer) and remove the inner pot from the cooker immediately to keep the rice from over-cooking .
  • The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency.
  • For a classic finish, melt a tablespoon of butter and grated cheese and stir in right before serving.

ITALIAN-APPROVED PRESSURE COOKER RISOTTO IN 7 MINUTES!



Italian-Approved Pressure Cooker Risotto in 7 Minutes! image

I present you with an Italian-approved risotto pressure cooker recipe. The rice comes out creamy and delicious just like the original - faster, and without all that stirring and baby-sitting. From the Hip Pressure Cooking website, with permission.

Provided by hip pressure cooking

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups arborio rice
4 cups chicken or 4 cups vegetable broth
1 onion, chopped
1 swig white wine
extra virgin olive oil
salt and pepper

Steps:

  • 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.
  • When the time is up, 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.

Nutrition Facts : Calories 369, Fat 0.6, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 81.7, Fiber 3.3, Sugar 1.2, Protein 6.8

RISOTTO IN A PRESSURE COOKER



Risotto in a Pressure Cooker image

This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

Provided by RSHDiva

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons sweet butter
1 tablespoon olive oil
1/3 cup finely minced onion
1 1/2 cups arborio rice
3 1/2-4 cups chicken stock
1 cup grated gruyere cheese (4 oz)
1/4 cup grated parmesan cheese
salt, if desired

Steps:

  • Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
  • Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
  • NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
  • For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
  • Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
  • Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.

Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8

INSTANT POT® RISOTTO ALLA MILANESE



Instant Pot® Risotto alla Milanese image

This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.

Provided by Bren

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 8

3 cups low-sodium chicken broth
2 pinches saffron
2 tablespoons olive oil
1 cup finely diced onion
¼ cup dry white wine
1 ½ cups Arborio rice
3 tablespoons freshly grated Parmesan cheese, plus more for serving
1 tablespoon butter

Steps:

  • Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 301 calories, Carbohydrate 49.2 g, Cholesterol 9.3 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 110.5 mg, Sugar 1.7 g

SAFFRON RISOTTO IN THE PRESSURE COOKER



Saffron Risotto in the Pressure Cooker image

In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.

Provided by FrancescaM

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 pinch saffron
⅓ cup hot water
4 tablespoons butter, divided
1 small shallot, finely chopped
1 ½ cups Arborio rice
¾ cup dry white wine
3 ¼ cups boiling vegetable stock
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Soak saffron threads in hot water in a bowl.
  • Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
  • Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
  • Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g

BASIC RISOTTO (PRESSURE COOKER)



Basic Risotto (Pressure Cooker) image

This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]

Provided by dividend

Categories     White Rice

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
2 large shallots
1 celery rib
kosher salt
2 garlic cloves
3/4 cup arborio rice
1/4 cup dry white vermouth (dry Martini)
2 cups chicken stock
2 tablespoons butter
parmigiano-reggiano cheese
fresh ground black pepper

Steps:

  • Warm the chicken stock in a small saucepan.
  • Finely chop the shallots, celery, and garlic.
  • Add the olive oil to the pressure cooker, and place over medium heat.
  • Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
  • Add the garlic and cook for about 2 minutes (don't let the garlic brown).
  • Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
  • When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
  • Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
  • Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
  • Meanwhile, cut the butter into small cubes, and grate the parmesan.
  • Carefully release any remaining pressure.
  • Stir in the butter, cheese, and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 359, Fat 14.4, SaturatedFat 6.1, Cholesterol 25.1, Sodium 309.6, Carbohydrate 48.5, Fiber 1.7, Sugar 2.8, Protein 7.9

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