Pressure Cooker Risotto alla Milanese2016-04-16
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 7m
- Ready In : 20m
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion,peeled and chopped
- 3/4 teaspoon salt,plus more to taste
- 1 cup Caramoli rice
- 1/3 cup (80 ml) dry white wine
- 2 ½ cups (625 ml) low-sodium chicken broth
- pinch of saffron threads
- 1/3 cup grated Parmigiano cheese
- 6-8 grinds black pepper
In a pressure cooker,heat unsalted butter and olive oil over medium-high heat until butter melts. Add chopped and salt and cook,stirring,until onion begins to soft.
Add the rice,stirring to coat with melted butter and olive oil. Pour in dry white wine. Rub the saffron threads between your fingers and add to chicken broth,then pour into the pot.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low, Set timer to cook for 7 minutes.
Remove pot from the heat. Carefully open pressure cooker. If the rice is not sufficiently cooked,place the pot over medium-high heat and cook,uncovered,stirring occasionally,until rice is cooked through.
Stir in grated cheese and season to taste with black pepper. Taste for salt and add it,if needed.
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