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
PRESSURE-COOKER TEX-MEX RISOTTO
I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. My Ninja Foodi gave me the opportunity to marry my love of Mexican and creamy risotto, no muss no fuss. -Sharon Marx, Grand Blanc, Michigan
Provided by Taste of Home
Categories Dinner Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir orange pepper and if desired, jalapeno until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro, if desired.
Nutrition Facts : Calories 446 calories, Fat 13g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 742mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.
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 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
More about "pressure cooker tex mex risotto recipes"
HOW TO MAKE PERFECT 15-MINUTE RISOTTO IN A PRESSURE …
From thekitchn.com
Estimated Reading Time 6 mins
PRESSURE COOKER RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (12)Total Time 24 minsCategory EntreeCalories 207 per serving
TEX-MEX RISOTTO - BITES FOR FOODIES
From bitesforfoodies.com
INSTANT POT CREAMY PARMESAN RISOTTO | TESTED BY AMY
From pressurecookrecipes.com
PRESSURE COOKER RISOTTO IN 7 MINUTES! ⋆ HIP PRESSURE …
From hippressurecooking.com
TEX MEX RISOTTO WITH BONUS TEX MEX SPICE MIX
From seasaltgalleykat.com
PRESSURE COOKER MUSHROOM RISOTTO | RICARDO
From ricardocuisine.com
TEX MEX RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
INSTANT POT TEX MEX RISOTTO : 10 STEPS (WITH PICTURES)
From instructables.com
Estimated Reading Time 1 min
- Ingredients. 1 1/2 cups arborio rice. 2 red bell peppers. 4 cloves garlic. 2 jalapenos. 1 bunch cilantro. 4 1/2 cups vegetable broth. 1/2 cup red onion.
- Preparation. Slice the bell pepper. Mince or grate the garlic. Finely chop the jalapeño, removing the seeds for less heat. Roughly chop the cilantro.
- Roast the Bell Peppers. Preheat your broiler to high. On a baking sheet, toss the peppers with the Mexican seasoning and a drizzle of oil. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown, 8 - 10 min.
- Saute, Combine, and Deglaze. Set Instant pot to saute. Add a tablespoon or two of oil, and a dab of butter. Saute the onions in the oil and butter.
- Under Pressure. Add the the remaining stock. Set the instant pot to high pressure for 10 minutes.
PRESSURE COOKER RECIPES | RICARDO
From ricardocuisine.com
PRESSURE-COOKER TEX-MEX RISOTTO RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CRANBERRY-ORANGE CHICKEN RISOTTO RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
PRESSURE-COOKER TEX-MEX RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PRESSURE COOKER CORN RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
BASIC PRESSURE COOKER RISOTTO | COOK FOR YOUR LIFE
From cookforyourlife.org
PRESSURE-COOKER SHRIMP RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
100 PRESSURE-COOKER RECIPES TO MAKE IN YOUR INSTANT POT - TASTE …
From tasteofhome.com
PRESSURE-COOKER RISOTTO WITH LEEKS, SUN-DRIED TOMATOES AND ... - BBC
From bbc.co.uk
PRESSURE-COOKER TEX-MEX RISOTTO | PUNCHFORK
From punchfork.com
You'll also love