If you’re opposed to standing at the stove and stirring risotto, this recipe is for you. Of course, you need a pressure cooker, to make it fast, and a slow cooker if you plan ahead! For me, it’s another great way to keep my pressure cooker in our mealtime rotation. This is an easy recipe, and a really quick way to make a creamy and scrumptious risotto. The original was from America’s Test Kitchen, with a few of my modifications.
Pressure Cooker Risotto (or Slow Cooker)
- 3 TBSP butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3 1/2 cups chicken broth, warmed
- 1/2 cup grated parmesan
- salt and pepper
- In pressure cooker, melt butter, and cook onion until soft.
- Add garlic, cook about 30 seconds.
- Add rice, cook a minute or two, stirring to coat the rice.
- Pour in wine, and cook until almost evaporated.
- Add broth and continue to cook another 5 minutes.
- Lock lid, bring pot to high pressure, on medium high, then reduce to medium low, maintain pressure and cook for 6 min.
- Quick release pressure, and remove lid.
- Continue cooking and stirring for 6 min, until thickened, add broth, if needed.
- Vigorously whip in parm, then salt and pepper. When you stir vigorously, whipping, it makes the risotto very creamy.
- For Slow Cooker: Do steps 1 - 4 in a skillet. Then put rice and broth in slow cooker. Cover and cook for about 2 1/4 - 2 1/2 hrs on high. When done, whip in the parmesan. Add broth, if too dry. Salt and pepper to taste.