PRESSURE COOKER PORCINI RISOTTO
This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn't be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It's finished off with peas for a bit of color, and the usual cheese, salt and pepper. It's a meal that will justify buying that pressurized pot.
Provided by Mark Bittman
Categories dinner, lunch, weekday, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
- Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
- Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 853 milligrams, Sugar 3 grams
INSTANT POT MUSHROOM RISOTTO
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Provided by Nick Kindelsperger
Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan
Yield Makes about 5 1/2 cups
Number Of Ingredients 10
Steps:
- Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
- Divide risotto among bowls. Top with parsley and Parmesan and serve.
RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)
Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
- Pour beef stock into a saucepan over low heat. Cover and keep warm.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
- Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
- Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
- Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g
BASIC RISOTTO (PRESSURE COOKER)
This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]
Provided by dividend
Categories White Rice
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Warm the chicken stock in a small saucepan.
- Finely chop the shallots, celery, and garlic.
- Add the olive oil to the pressure cooker, and place over medium heat.
- Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
- Add the garlic and cook for about 2 minutes (don't let the garlic brown).
- Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
- When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
- Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
- Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
- Meanwhile, cut the butter into small cubes, and grate the parmesan.
- Carefully release any remaining pressure.
- Stir in the butter, cheese, and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 359, Fat 14.4, SaturatedFat 6.1, Cholesterol 25.1, Sodium 309.6, Carbohydrate 48.5, Fiber 1.7, Sugar 2.8, Protein 7.9
PRESSURE COOKER RISOTTO WITH VEGETABLES DU JOUR
This is a good recipe to use up those extra vegetables you have in your fridge at the end of a long week. It's super fast and always gives good results. The long way is better (isn't it always?), but this method will work in a pinch. One word of caution: I have tried being super lazy and putting raw veggies in the cooker with the rice initially but the results are pretty mushy. It's definitely worth the extra effort to steam the veggies in the microwave or steamer and add them when the rice is done.
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Stir in the vegetables, parsley and Parmesan (if using). If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.
Nutrition Facts : Calories 359.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 11, Sodium 776.6, Carbohydrate 61.6, Fiber 2.4, Sugar 0.6, Protein 9.9
RISOTTO IN A PRESSURE COOKER
This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass
Provided by RSHDiva
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
- Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
- Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
- NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
- For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
- Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
- Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.
Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8
SAFFRON RISOTTO IN THE PRESSURE COOKER
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.
Provided by FrancescaM
Categories Main Dish Recipes Rice Risotto Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Soak saffron threads in hot water in a bowl.
- Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
- Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g
PORCINI MUSHROOM RISOTTO
Categories Mushroom Rice Appetizer Side Vegetarian Parmesan White Wine Fall Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
- Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.
- Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
PROSECCO AND PARMESAN RISOTTO - 6-QT PRESSURE COOKER
Entered for safe-keeping, by Ann Taylor Pittman from September 2010 Cooking Light. For 6-quart pressure cooker.
Provided by KateL
Categories Medium Grain Rice
Time 26m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a 6-quart pressure cooker over medium-high heat.
- Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
- Add garlic; sauté 30 seconds; stirring constantly.
- Add rice; cook 1 minute, stirring constantly.
- Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
- Add another 1/2 cup Prosecco, and add broth.
- Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
- Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, holding it to keep steam away from you.
- Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
- Let stand 4 minutes to thicken.
- Top risotto with shaved Parmigiano-Reggiano cheese.
- Serve immediately in 3/4-cup servings.
Nutrition Facts : Calories 281.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 14.5, Sodium 229.3, Carbohydrate 39.2, Fiber 0.6, Sugar 0.7, Protein 9.6
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