How to make it

  • In pressure cooker place 1 Tbs butter and 1 Tbs olive oil ( I added all the butter plus 2 Tbs olive oil
  • Add onion and cook over med-high heat a few minutes to softene onion., stirring with a spoon
  • Do not let onion burn
  • Add and stir in all the rice and mix and stir with a spoon to coat all the grains about a minute or two.
  • Add the wine and cook and stir until almost all of the wine is absorbed - only a minute or two again
  • Add 4 cups of broth
  • Close the pressure cooker and turn heat to high, bringing pressure to high ( the little knob atop the pot will start to rock )
  • Cook 10 minutes on high
  • Then place cooker in sink, DO NOT REMOVE PRESSURE TOP KNOB
  • Using cold water method, let cold water run over cooker till it stops steaming.
  • Return pot to stove , remove knob and release lid
  • My rissotto needed stirring and about 3 minutes more of cooking on stove top ( cover off ) It was not quite tender although 90% there )
  • I did not need to add the addtional 1/2 cup of broth.
  • Add and stir in the cheese
  • I seasoned with salt and pepper and a few saffron pinches
  • Adding some dried fruit like currants or dreid cranberries are optional
  • Serve immediately!

Reviews & Comments 4

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  • cjdqu 9 years ago
    Very fond of!
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  • danerin2 9 years ago
    I love my pressure cooker, but was always afraid to make rice in it - now I'll try! Thanks!!!
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    " It was excellent "
    herby ate it and said...
    5 for unique, we have no pressure cooker.Love rice!
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    " It was excellent "
    lacrenshaw ate it and said...
    Just lovely, my friend! I am totally comfortable with my pressure cooker, Ed? not so much. Can't wait to try this 10 minute risotto. 5 5 5 5 5
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