This was the best risotto that I've ever made. It was also the easiest! The risotto was SO creamy and had great flavor. I've made risotto in the past and it was never as good as this. I served this with our favorite Italian Pot Roast. This is the only way I'll make risotto from now on. Chicken Legs wants me to add mushrooms next time.
2 tablespoons unsalted butter
2 teaspoons chopped garlic
2 teaspoons minced onion flakes
3/4 cup Arborio / Risotto rice
2 1/2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
Melt butter in a 6 quart pressure cooker pot. Then, add the garlic and saute for about a minute.
Add the rice and make sure to stir thoroughly. Add the chicken broth and lock the pressure cooker lid into place. Bring to high pressure and then cook for 8-10 minutes.
Test for firm texture, then stir in the Parmesan cheese. Serve immediately.
3/4 cup Arborio / Risotto rice
2 1/2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
Melt butter in a 6 quart pressure cooker pot. Then, add the garlic and saute for about a minute.
Add the rice and make sure to stir thoroughly. Add the chicken broth and lock the pressure cooker lid into place. Bring to high pressure and then cook for 8-10 minutes.
Test for firm texture, then stir in the Parmesan cheese. Serve immediately.
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I have a hard time getting risotto "just" right. Makes sense that a pressure cooker would work like a charm. I don't have have one darnit. Thanks Stephanie for another great post.
ReplyDeleteLea Ann - I've had my pressure cooker for years and I rarely use it. I knew I had to bust it out for this recipe. It was so easy - I am looking for more pressure cooker recipes now!
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