I've tried several risotto recipes, and this recipe is the hands down winner. It is made in the pressure cooker and only takes a few minutes of prep time. The risotto cooks to perfection in less than 10 minutes. It is al dente and wonderfully creamy. We both loved this. The flavors were spot on. This is such a versatile recipe; so many ingredients could be added to this risotto to make it a substantial meal on its own. I think some seafood and/or green peas and mushrooms would be a nice meal (for Chicken Legs).
Parmesan Prosecco Risotto
- 1 1/2 Tbsp butter
- 2/3 cup finely chopped shallots
- 3 garlic cloves, minced
- 1 1/3 cups uncooked Arborio rice
- 1 cup prosecco or other sparkling white wine, divided
- 3 cups fat-free, lower-sodium chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese, divided
- 1 tsp fresh thyme leaves
- 1/4 tsp freshly ground black pepper
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 for 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. Stir in remaining 1/2 cup prosecco and broth.
Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes.
Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 8 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
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