Quick And Easy Risotto
From sosousme 14 years ago
- 10 to make
- Serves 4
I love risotto, but wasn't too crazy about the amount of time it took to make and the "necessary" standing and stirring. Turning to the pressure cooker makes this time and work intensive dish easy and quick to prepare perfect risotto every time. Read more Try this risotto with some prosciutto wrapped scallop, yumm! See less
Ingredients
- 2 tablespoon extra virgin olive oil shopping list
- 1/4 cup diced shallot or onion shopping list
- 1 cup arborio rice shopping list
- 2 cups low-sodium chicken stock (I use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery and onions) shopping list
- 1/4 cup white vermouth, or wine shopping list
- 1 teaspoon saffron threads shopping list
- salt and freshly ground pepper, to taste shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 tablespoon unsalted butter, optional shopping list
How to make it
- In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron and some salt and pepper.
- Lock the lid in place and bring to high pressure. Lower the heat to medium low and cook for 7 minutes. Release the pressure.
- Stir in the cheese and butter, if using and serve.
- You can add a little additional chicken stock if you like your risotto more "soupy".
People Who Like This Dish 2
- Good4U Perth, Canada
- clbacon Birmingham, AL
- sosousme Santa Rosa, CA
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