EASY PRESSURE COOKER RISOTTO (BASIC RECIPE)
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
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
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
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 (PRESSURE COOKER)
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
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
PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
PRESSURE COOKER RISOTTO WITH PEAS
Risotto made in a pressure cooker and cooks in 7 to 13 minutes! This recipe is from a cookbook that came with my Fagor pressure cooker. Risotto that is easy to make and comes out perfect.
Provided by wackopatty
Categories Short Grain Rice
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
- Low- cook for 13 minutes.
- High- cook for 7 minutes.
PERFECT RISOTTO FOR WOLFGANG PUCK PRESSURE COOKER
If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond perfect. Give it a try! Technique is based on green risotto recipe in the instruction book.
Provided by Jainagirl
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in cooker using the vegetable function. Add onion and saute until tender and translucent.
- Add rice and stock. Lock lid in place.
- Select rice function and set timer for 15 minutes.
- When cycle is done and all pressure has been released, open lid.
- Stir in black pepper to taste and 1 - 3 tbs romano or parmesan cheese, also to taste. Serve immediately.
MUSHROOM RISOTTO IN PRESSURE COOKER
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
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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BASIC PRESSURE COOKER RISOTTO | COOK FOR YOUR LIFE
From cookforyourlife.org
4.1/5 (7)Estimated Reading Time 2 minsCategory BasicsCalories 1111 per serving
- Heat the olive oil in a pressure cooker over medium-high heat. Sauté the onions until they are soft and transparent but without color about 5 minutes. Add the rice and cook until it becomes transparent at the edges, about 1 minute. Add the lemon mixture and cook, stirring, until it is almost absorbed.
- Add the warm stock and stir to mix. Lock the pressure cooker lid. When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and to the sink. Run cold water over the lid to release the pressure and stop the cooking. The pot will make a loud ‘sigh’ when it does this.
- Remove the lid and put the rice back on the heat, uncovered. It will look soupy at this stage, and the rice will be just al dente, and a little chewy. Over a medium high flame, bring the rice back to a simmer. Beat in the butter and cheese. It’s at this point you can add peas, or mushrooms or any other ingredients. Cook stirring, 1 minute more and cover. Turn the heat off and let the risotto sit for 3-5 minutes. The risotto should look creamy and the rice be ‘al dente’. Serve immediately.
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