One of the things I was most excited about getting a pressure cooker for, was risotto. I love risotto, but it is a real pain to make! I didn’t take many pictures, because I had guests over, but it was very easy to do!
Risotto is made from a special kind of rice, called “Arborio” rice. It’s an extra starchy short grain rice that releases its starch as it cooks, creating a wonderful creamy sauce.
To start, I set my pressure cooker to the “saute” mode, and melted 1 tablespoon of ghee in the insert. I added 1 minced shallot and 2 minced garlic cloves and sauteed them just 1 minute.
Then I added 1 1/2 cups arborio rice and stirred to lightly toast for 1 minute.
Next, I stirred in 1/2 cup white cooking wine, and stirred until it was mostly absorbed, about 2 minutes.
Then I added 3 1/2 cups water and 1 tablespoon better than bouillon chicken broth base.
I locked on the lid with the valve set to sealing, and set it for high pressure for 6 minutes.
While the risotto cooked, I turned my broiler to high with the rack in the upper middle position. I tossed 1 1/2 pounds of peeled shrimp with 1 tablespoon of pesto sauce and spread them on a parchment lined baking sheet. I broiled them for 4 to 5 minutes, until tightly curled and pink.
Once the pressure cooker was done, I turned the valve to quick release the pressure, and then opened the lid and gave the risotto a 2 minute stir. Then I stirred in 1/2 cup grated pecorino romano cheese and a couple tablespoons minced fresh parsley.
I made up a quick salad,
and dinner was served! The risotto was just as good as when I’ve spent 30 minutes constantly stirring and gradually adding broth in the traditional stovetop method!