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pressure cooking risotto

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  • Fritz Jan 8, 2007 02:12 AM
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I know, it's cheating. But I've read some about using this method. Has anyone a recipe they'd share for pressure cooking risotto?
I have an old Presto 4qt.

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  1. I have had success with this site for pressure cooking recipes:
    http://missvickie.com/howto/grains/ho...

    1. All the fun of making risotto is in watching the development of the dish as you create it. Stirring in each ingredient in turn as you add each ladle of stock or broth.

      1. I've never done it, but it just sounds so wrong....

        1. It may not be as much "fun", but on a weekday night, pressure cooked risotto gets my vote. With experience, you will produce some great results.

          I checked the website mentioned above and it contains a lot of useful information. The only things I'd suggest is cooking for only 6 minutes before releasing the pressure, and also using 2.5 cups of liquid per cup rice.

          1. It's not cheating. It's quite authentic Italian home cooking; Italy is where I learned how to make it.

            I use Judith Barrett's "From an Italian Garden" for a basis. Use any recipe you would ordinarily use. The only thing that changes is the proportion of rice to liquid. It is 2 to 1, rather than 3 to 1 and it all goes in at once. (Have additional hot broth available for later.) Stir well, close cooker and bring up to full pressure. Cook exactly 6 minutes. Bring pressure down immediately by running cold water over it in the sink. Add more broth if needed and your vegetable or other additions, as you would if not pressure cooking.

            What I have learned is that the risotto is less likely to stick or burn on the bottom on a gas stove than an electric. Since I have an electric, I move the pot to a burner that's been preheated to a lower setting once it reaches full pressure

            1. I was very enthusiastic about it at first but honestly, it's turned out not really that much faster and unless you cook it for a while not under pressure, after the PCing, it's not nearly "creamy" enough.

              It can save you about 10 minutes' worth of standing and stirring, but that's about it. And then you have to wash the extra parts of the PC, too, so you've saved a grand total of about 5 minutes. By all means try it, but if you're underwhelmed, it's not just you. ;)

              Another thing I've noticed is that the broth should be a little stronger than you're used to using. Normally, it has to be a little more delicate, since it reduces as the rice cooks. Here, what goes into the pot at the beginning is it - so a delicate broth will produce an insipid risotto. Wine, if you use it, should be reduced a little - too - even less of the alcohol cooks "off" than usual, and tastes funny compared to risotto cooked in an open pot, where the wine, like the broth, reduces a great deal during the cooking process.

              1 Reply
              1. re: MikeG

                I forgot about the wine. One thing I do not want is alcoholic risotto at the end of the process. Since there are only 2 of now that the nest is empty, I cook only about 1 cup of arborio rice using 3 cups of stock and a 1/2 cup of either Madeira or Marsala wine. Soffritto (Italian spelling as opposed to Latino spelling) is sauteed first in extra virgin olive oil combined with unsalted butter. Then the other ingredients are added.

              2. Pressure cooking risotto is no more cheating than using an espresso maker is cheating to make coffee.

                Sorry about the product promotion in the following clip; the recipe starts at about 4:44

                http://www.youtube.com/watch?v=nmuGX7...

                1. You'll find a few risotto recipes on www.pressurecookingwithlornasass.word... and in my various pressure cooker books, including one using farro instead of short-grain white rice. Happy cooking!