If you don’t have the patience to stir risotto for 18 minutes, try the pressure-cooker version! It’s as quick as boiling pasta, and you can try a different version every night, impressing your family and guests. If you add both a protein (fish, meat, legumes or dairy) and a vegetable (any!) it turns into the perfect one-pot meal. Who knew gourmet cuisine could be this easy?
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 tablespoon olive oil
- 1/2 large onion, very finely chopped (or 1 small onion)
- 1 cup Italian rice (Arborio, Carnaroli or Vialone type)
- 2 cup cleaned, sliced wild mushrooms
- 1/2 cup dry white wine (like a Pinot Grigio)
- 3 cups clear vegetable stock (without tomato)
- 1/2 cup freshly grated Parmigiano, Grana or Parmesan
- 1 or 2 tablespoon butter
- salt and pepper to taste
1. Heat the oil in the open pressure cooker on medium heat.
2. Add the minced onion and cook until translucent and soft (about 3 minutes).
3. Add the mushrooms and cook for 2 minutes.
4. Add the rice and stir over high heat, until all the rice is well coated (1 minute).
5. Add the wine and allow it to evaporate over high heat (1 minute).
6. Add the stock, stir well, and cover.
7. Lock the lid in place, and over medium/high heat allow the pressure to build up. Now reduce the heat to the lowest possible setting to maintain pressure, and cook for 7 minutes.
8. Remove from the heat, and release the pressure with the quick-release method.
9. Unlock, and remove the cover.
• If making the dairy version, stir in the butter and grated cheese, adjust the salt if needed, and season with pepper.
• If making the meat version, you can add a tablespoon of olive oil.