Yes, you read that right. Quick and easy. These are not words I usually associate with making risotto. I don’t make risotto often because it requires standing at the stove and stirring, stirring, stirring… while adding liquid a little at a time. Are you with me? It’s too much time, attention and effort.
Well, all that has changed! I am super excited to have found a new way to make risotto thanks to an old fashioned kitchen tool, the pressure cooker. Usually, I use a pressure cooker to do beans and grains and things that usually take a long time to cook. I got to thinking that risotto takes a long time… so what if I cooked it in the pressure cooker?
I decided to try it out making mushroom risotto. It turned out great! Here is this quick method to make a fabulous dinner that will impress your family and friends. And best of all, no standing over the stove stirring for 45 minutes. I was practically giddy over this discovery.
Mushroom Risotto Prepared in the Pressure Cooker
Ingredients
2 tbsp olive oil
½ onion, finely chopped
3 cloves garlic, finely minced
1 cup Arborio rice
4 cups chicken broth/stock
¾ cup of dried mixed mushrooms, roughly chopped or broken
Directions
Heat the oil in the pressure cooker pan and cook the chopped onions and minced garlic for about 3 minutes. Add the Arborio rice and stir to coat the rice. Then add all of the stock for the recipe at once along with the dried mushrooms.
Put the lid on the pan and bring it to full pressure for 5 minutes. Then do the quick release on the pressure, open the pan, stir for a minute, and – voila! – you have risotto. Sprinkle with salt and pepper and whatever fresh herbs (parsley, chives, etc.) as garnish, and you can serve it right up. I was in disbelief, but it really does work.
Butternut Squash and Dried Cranberry Risotto
I have a fabulous recipe for butternut squash and dried cranberry risotto that I love, but hardly ever make because it’s too much effort. But with the help of the pressure cooker I can make it in less than 15 minutes without stirring constantly.
Ingredients
1 ½ lb peeled and cubed butternut squash
½ Cup dried cranberries 2 tbsp olive oil
½ onion, finely chopped
3 cloves garlic, finely minced
1 cup Arborio rice
4 cups chicken broth/stock
½ cup crumbled gorgonzola cheese, 6-8 fresh sage leaves, ¼ cup chopped pecans and a pat of butter – for garnish
Directions
Steam the butternut squash until it’s softened but not mushy (15-20 minutes, depending on the size of your cubes). In the last 2 minutes of steaming, add cranberries just to soften them a little.
Meanwhile, heat the oil in the pressure cooker pan and cook the chopped onions and minced garlic for about 3 minutes. Add the Arborio rice and stir to coat the rice. Then add all of the stock for the recipe at once.
Put the lid on the pan and bring it to full pressure for 5 minutes. Then do the quick release on the pressure and open the pan.
Stir the squash and cranberries into the cooked rice. Put into serving bowls and top each with the garnishes.
There’s my favorite risotto recipe done in 15 minutes. No stirring for an hour! I hope you’re excited to try it. It has completely changed my experience of cooking risotto.
Now I get to have it for dinner much more often. As with all cooking, it’s an art. Let’s make it easier and more fun. Jump in and try something out that’s new. Let me know what you discover.
Do you cook risotto? How long does it take you? Have you found a neat workaround all the stirring? What do you think about using a pressure cooker to make risotto? Please share below!
