Ingredients for Basic Risotto Pressure Cooker
- Extra Virgin Olive Oil
- Shallots
- Celery Rib
- Kosher Salt
- Garlic Cloves
- 1 ½ cups Arborio rice
- Dry White Vermouth
- Chicken Stock
- 2 tablespoons butter
- Parmigiano Reggiano Cheese
- Fresh Ground Black Pepper
How to Make Basic Risotto Pressure Cooker
- Sauté 1 tablespoon olive oil and 1/2 cup finely chopped onion in the pressure cooker on the sauté function until softened (about 3 minutes).
- Add 1 ½ cups Arborio rice and toast for 2 minutes, stirring constantly, until lightly golden.
- Pour in 1 cup dry white wine and cook until absorbed (about 1 minute).
- Add 4 cups hot, fresh chicken broth, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
- Secure the pressure cooker lid and cook on high pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Stir in ½ cup grated Parmesan cheese and 2 tablespoons butter. Garnish with fresh parsley (optional).
- Serve immediately and enjoy your perfectly creamy risotto!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
30g
Carbs
16g
