I use my pressure cooker for making risotto, There, I said it. I never dreamt of making risotto any other way than patiently stirring it for twenty minutes or so until I read this post in Sigirid's beautiful blog cavoletto di bruxelles. I reckoned that she knew a thing or two about cooking and if she considered the pressure cooker method to be ok, I'd give it a try. And I haven't looked back, to be honest. I wouldn't say I'd never make risotto the traditional way again, but the pressure cooker method is so fast, you can have a perfectly good risotto on you table in roughly ten minutes, preparation time included. What's not to love about that?
Pressure cooker risotto (serves 2)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 160g risotto rice
- 1 glass white wine
- 5dl boiling broth
- 2-3 tablespoons grated parmesan
- 1 small knob of butter
- freshly grated pepper
Remove the steaming device from the bottom of the pressure cooker. Heat the olive oil and gently fry the onion until soft and translucent. Add the rice and cook for a minute or two until it is shiny, then add the wine and let evaporate. Add the broth, stir and put on the lid. Heat until the valve hisses, turn down the heat and cook the risotto on level two of you pressure cooker (for mine, it's when two red rings show on the valve) for six minutes. Place the pan under the tap and run cold water over it in order for the steam to be released. Open the pan, place it back on the stove and stir for a minute or two until the remaining liquid is absorbed. Stir in the butter, parmesan and black pepper (I also added some chopped spring onions and parsely at this stage), cover and let rest for five minutes. Serve immediately.
I have made this with excellent results using carnaroli. I was given a bag of rice called avorio and tried it, too. The end result was even better but it takes longer, I'd say ten minutes. I don't know what this avorio rice is about, it looks like it's been parboiled but I'm not sure. Does anyone know? All I know is that I want more of it.