Basic Risotto (Pressure Cooker) Recipe

Name: Basic Risotto (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon extra virgin olive oil; 2 large shallots; 1 celery rib; kosher salt; 2 garlic cloves; 3/4 cup arborio rice; 1/4 cup dry white vermouth (dry Martini); 2 cups chicken stock; 2 tablespoons butter; parmigiano-reggiano cheese; fresh ground black pepper

Servings: persons

1 tablespoon extra virgin olive oil
2 large shallots
1 celery rib
kosher salt
2 garlic cloves
3/4 cup arborio rice
1/4 cup dry white vermouth (dry Martini)
2 cups chicken stock
2 tablespoons butter
parmigiano-reggiano cheese
fresh ground black pepper

1
Warm the chicken stock in a small saucepan.
2
Finely chop the shallots, celery, and garlic.
3
Add the olive oil to the pressure cooker, and place over medium heat.
4
Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
5
Add the garlic and cook for about 2 minutes (don't let the garlic brown).
6
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.
7
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.
8
Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
9
Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
10
Meanwhile, cut the butter into small cubes, and grate the parmesan.
11
Carefully release any remaining pressure.
12
Stir in the butter, cheese, and pepper to taste.
13
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 large shallots, 1 celery rib, kosher salt, and more.

Yes, Basic Risotto (Pressure Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Risotto (Pressure Cooker)

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