Pressure Cooker Risotto
 
 
Ingredients
  • 1 tablespoon olive oil
  • 1 large shallot, diced
  • 1 ½ cups arborio rice
  • ½ cup white wine
  • 3 cups broth
  • ¾ cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon sliced scallions, for garnish
Instructions
  1. Heat the oil in a 2½-quart or larger pressure cooker. Add the scallions, and cook over high heat for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
  2. Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in the broth, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
  3. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, making sure to tilt it away from you to allow the steam to escape.
  4. Set the cooker over medium-high heat, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 2 to 4 minutes.
  5. Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little diced scallion. Pass extra Parmesan at the table.
Recipe by Allons-Eat! at https://www.allonseat.com/pressure-cooker-risotto/