Ingredients for Basic Risotto Pressure Cooker
- 1 tablespoon Extra Virgin Olive Oil
- 0 Shallots
- 0 Celery Rib
- 1 teaspoon Kosher Salt
- 0 Garlic Cloves
- 1 ½ cups Arborio Rice
- 0 Dry White Vermouth
- 4 cups Chicken Stock
- 2 tablespoons Butter
- ½ cup grated Parmigiano Reggiano Cheese
- ½ teaspoon Fresh Ground Black Pepper
- Optional, for garnish Fresh parsley
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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!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
30g
Carbs
16g
