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Italian-approved pressure cooker risotto in 7 min!
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Prep Time:
5 minutes
Cook Time:
7 minutes
Total Time:
12 minutes
Flavorful and easy-to-make member recipe on taste.com.au.
Ingredients:
  • 400g rice
  • 1L chicken style liquid stock
  • 1 onion, chopped
  • 30ml white wine
  • Extra virgin olive oil
  • Salt and pepper, to taste
Instructions:
  • In your pressure cooker, sauté the onion until soft, season with salt and pepper. Add the rice and toast until slightly golden. Pour in a splash of white wine and let it evaporate. Quickly mix in the broth, seal the pressure cooker.
  • Seal the pressure cooker lid tightly and set the heat to high. Once the pressure is reached, reduce the heat to low and cook for 7 minutes for al dente risotto, or 9 minutes for a well-done texture.
  • During the final minutes of cooking, gently lift the cooker off the heat, swirl it to assess the consistency. It should be slightly thickened but not watery.
  • Once the timer goes off, place the entire pan in the sink and briefly run cold water over the top to rapidly release the pressure and halt the cooking process.
  • Release pressure from the pressure cooker using the quick-release cold water method. Take the pressure cooker to the sink, gently jiggle it to settle the contents, and run cold water over the top until the pressure releases and the lid can be safely opened.
  • Allow the risotto to absorb the liquid until it reaches the desired consistency. If too wet, cook on medium flame to adjust consistency.

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