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pressure cooking risotto

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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