Perfect Risotto in Less Than 10 Minutes – Without a Stir

If you ever had the joy of making homemade risotto at home, you will already know that it takes a lot of arm-work in order to achieve that perfect bite and creamy consistency you get from a nice plate of risotto. Not only arm work, but also time. Why if I say you can get it done in 10 minutes or less and your arms won’t be sore either?

I will admit there was once a time when I was making risotto and my mother called me. The phone call lasted about 30-40 minutes and after all the stirring and the uh-huh-mom, yeah-mom’s were said, I finally reached to a finished pan of risotto. But my arm was numb and my ear was numb.

Turn your phone off and get ready to create a simple risotto in minutes under pressure! No, it’s not adding pressure to you, but use a pressure cooker. With any risotto recipe, you can always add other ingredients you like: seafood, vegetables or anything you deem palatable.

Note: if you want to add veggies to your risotto, you can add them in the beginning with your rice mixture. Since it is such a quick cooking process, your vegetables shouldn’t be overcooked. Mushrooms are also a fun way to perk up risotto. Have fun, adjust and be creative!

Risotto in Less Than 10 Minutes:
Serves 4-5

2 cups Arborio rice
2 TBSP extra virgin olive oil
4 cups of stock of your choice: vegetable, chicken, etc.
1 onion, chopped
1 shallot, chopped
2 cloves of garlic, chopped
1/4 cup dry white wine
Kosher salt
Pat of butter
Parmesan cheese, optional

Preheat pressure cooker to medium heat and add olive oil. Add rice, onions and shallots. Saute for about 5 minutes. Add white wine to deglaze and pick up any bits in the pan. Add chopped garlic, and then add the stock of your choice. Close the lid and lock properly according to your pressure cooker instructions. Once proper pressure is reached, lower the heat to the lowest setting and let it cook for 6-7 minutes.

Release the heat naturally for 10-15 minutes. You should have perfectly cooked risotto! Add in your pat of butter and toss in the Parmesan cheese if you’d like.  At this point you can season with more salt and pepper if needed and add any protein if you wish. As well, add any fresh herbs for color. Remember a meal is for the eyes as well as for the tummy.

Warm up a cold night to a nice bowl of risotto or use it as a side to any main course. Here  are some facts about risotto for a fun conversation at the dinner table:

  • Arborio Rice is the most popular rice used for making risotto because of its high levels of starch which gives you that soft and creamy texture.
  • Risotto is known as a “primo” or first course in Italian dining. It is served in a smaller portion compared to the amount served in the typical American kitchen. Isn’t it true for all dishes though?
  • Not just Arborio rice is used in making risotto. Many Italians use variations of the dish with different rice strains such as Baldo, Vialone Nano and Padano to name a few.

I hope this has inspired you to get motivated to make risotto for your next dinner party in a pressure cooker. It’s not just for those gourmet chefs.

 

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