Proper timing is essential with pressure cooker risotto. If you cook it too long, you end up with a sticky, glutinous pot of mush. Better to undercook the rice and simmer it on the stovetop for a few minutes. During this final cooking, you can stir in wild mushrooms, fresh spinach, or slices of thin asparagus, almost any cheese, diced tomato or ham, chopped olives, scallops or small shrimp, or fresh herbs.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, chopped fine
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups low-sodium chicken broth
- 1/2 cup Parmigiano-Reggiano, grated, plus extra for garnish
- Table salt
- Ground black pepper
Heat the butter and oil over medium-high heat in
a 6-quart pressure cooker. Add the onion; sauté until softened, about 2 minutes. Stir in the rice to coat with the oil. Add the wine; simmer until almost absorbed. Increase the heat to high; add 3 1/4 cups broth. Cover the cooker, securing the lid, and bring to high pressure. Reduce the heat to maintain high pressure; cook 4 minutes. Quick-release the pressure.
When the pressure has dropped, carefully remove the lid away from you. Return the slightly soupy risotto to medium heat. Continue to stir, adding additional broth if necessary, until the rice is swelled, yet firm at its center, and the liquid has thickened, 2 to 3 minutes longer. Stir in the cheese and salt and pepper to taste. Serve immediately.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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