Updated: January 24, 2013 9:31AM
MAKES 4 SERVINGS
1 tablespoon olive oil or butter
1/2 cup finely chopped onions or shallots
1 1/2 cups arborio rice (see note)
1/2 cup dry white wine or dry vermouth 4 cups chicken broth, divided 1 teaspoon salt Freshly ground black pepper to taste 3 tablespoons chopped fresh parsley (optional)
4 cups chicken broth, divided
1 teaspoon salt
Freshly ground black pepper to taste
3 tablespoons chopped fresh parsley (optional)
Stand back to avoid spattering oil and stir in wine. Cook until the rice has absorbed the wine, about 30 seconds. Stir in 31/2 cups of the broth and salt, scraping up any rice sticking to the bottom of the cooker.
Lock the lid in place. Bring to high pressure and cook for 4 to 6 minutes (see note). Remove from the heat and quick-release the pressure by running the cooker under cold cold water. Carefully open the lid, tilting it away from you.
Set the cooker over medium-high heat and stir vigorously. The risotto will look fairly soupy at this point.) Cook uncovered, stirring every minute or two, until the mixture thickens and the rice is tender but still chewy, 3 to 5 minutes. If the mixture becomes dry befor the rice is done, stir in the remaining 1/2 cup broth. The finished risotto should be slightly runny; it will thicken as it sits. Remove from the heat. Stir in cheese, salt and pepper to taste, and parsley if desired.
Variations: Add 1/2 cup chopped, oil-packed sun-dried tomatoes after releasing pressure and replace Parmesan and parsley with 1 cup shredded smoked mozzarella and fresh basil. Or stir in baby spinach or cooked meat, poultry or vegetables just before the rice is done. For risotto alla Milanese, steep 1/2 teaspoon saffron threads in 1 tablespoon warm water for at least 10 minutes. Stir into the rice after releasing pressure.
Note: If using Vialone Nanno, Carnaroli or another imported risotto rice other than arborio, or if you prefer softer risotto, cook under pressure for the longer time.
From Pressure Perfect by Lorna Sass