Basic Risotto Pressure Cooker Food

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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.

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

BASIC RISOTTO



Basic Risotto image

Provided by Food Network

Number Of Ingredients 8

1 cup arborio rice
2 tablespoons olive oil
1 large onion, peeled and finelydiced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Steps:

  • Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
  • Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
  • Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
  • occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
  • After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.

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

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

MUSHROOM RISOTTO IN PRESSURE COOKER



Mushroom Risotto in Pressure Cooker image

Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.

Provided by CJ139022

Categories     Short Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

  • In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
  • Add onion and garlic. Saute until translucent.
  • Add portabella and rice. Stir until rice is coated with oil.
  • Add Chicken broth.
  • Cover and cook under high pressure for 7 minutes.
  • Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

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