Risotto for 4-6 (20-mins)

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Basic Risotto
1 tablespoon olive oil
1 small/medium onion finely chopped
1 cup arborio rice (risotto rice)
1/4 cup dry white wine 
2 cups broth (chicken, veggie etc)
1/4 cup finishing liquid if needed (broth etc)
1/4 cup parmesean cheese
1 cup additions

1) In a 2 1/2 qt pressure cooker or larger, heat oil over high heat.
2) Add onions and saute until transparent
3) Add rice and stir until coated
4) Add wine to deglaze anything on the bottom of the pan.
5) Add broth and stir until mixture bubbles
6) Close lid and bring pressure to 1st level
7) When 1st level is reached, stabilize pressure by decreasing heat to lowest level. Cook for 7 minutes at this pressure level.
8) Remove from heat and lower temp by manual release.
9) Stir in any additions (add finishing liquid here if needed)
10) Close lid and let additions cook in the residual heat. Do NOT add any additional heat.
11) Stir in parmesean cheese just before serving.

Variations:
Mushroom risotto
1 cup sliced mushrooms and garlic should be added in step 2 along with the onions.

Asparagus Risotto
1 cup sliced asparagus should be added in step 9 as an addition for a crisp vegetable. If a mushy asparagus is desired, then add this in step 2 instead.
Stir in grated lemon rind and a squirt of lemon juice just before serving.

Seafood Risotto
Substitute a seafood or fish broth for the chicken or veggie broth. 
Sautee seafood separately until just underdone and deglaze pan, saving the pan gravy for finishing liquid. Approximate amount is 1 cup of cooked seafood.
Add sauteed seafood and pan gravy in step 9.

Butternut Squash Risotto
Cube 1 cup butternut squash into 1/2" cubes
Add squash in step 2.
Be extra careful when stirring in step 9, because the squash will soften and disintegrate into the risotto.
If you are experienced with your pressure cooker, best texture for this risotto can be obtained by  cubing 3/4 of a cup of risotto a smaller size meant for disintegrating into the rice, and 1/4 cup of squash cut to a slightly larger size where they are fully cooked but are just firm enough for variation in texture.
As squished up squash absorbs liquid, have an additional 1/4 cup to 1/2 cup of broth ready to add to the dish to loosen it up a bit.

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g4royce Members Profile Send Private Message Find Members Posts Add to Buddy List Senior Member Joined: 20 Nov 2010 Location: PortStLucie FL Online Status: Offline Posts: 335	Topic: Risotto for 4-6 (20-mins) Posted: 08 Oct 2012 at 11:41am
	Basic Risotto 1 tablespoon olive oil 1 small/medium onion finely chopped 1 cup arborio rice (risotto rice) 1/4 cup dry white wine 2 cups broth (chicken, veggie etc) 1/4 cup finishing liquid if needed (broth etc) 1/4 cup parmesean cheese 1 cup additions 1) In a 2 1/2 qt pressure cooker or larger, heat oil over high heat. 2) Add onions and saute until transparent 3) Add rice and stir until coated 4) Add wine to deglaze anything on the bottom of the pan. 5) Add broth and stir until mixture bubbles 6) Close lid and bring pressure to 1st level 7) When 1st level is reached, stabilize pressure by decreasing heat to lowest level. Cook for 7 minutes at this pressure level. 8) Remove from heat and lower temp by manual release. 9) Stir in any additions (add finishing liquid here if needed) 10) Close lid and let additions cook in the residual heat. Do NOT add any additional heat. 11) Stir in parmesean cheese just before serving. Variations: Mushroom risotto 1 cup sliced mushrooms and garlic should be added in step 2 along with the onions. Asparagus Risotto 1 cup sliced asparagus should be added in step 9 as an addition for a crisp vegetable. If a mushy asparagus is desired, then add this in step 2 instead. Stir in grated lemon rind and a squirt of lemon juice just before serving. Seafood Risotto Substitute a seafood or fish broth for the chicken or veggie broth. Sautee seafood separately until just underdone and deglaze pan, saving the pan gravy for finishing liquid. Approximate amount is 1 cup of cooked seafood. Add sauteed seafood and pan gravy in step 9. Butternut Squash Risotto Cube 1 cup butternut squash into 1/2" cubes Add squash in step 2. Be extra careful when stirring in step 9, because the squash will soften and disintegrate into the risotto. If you are experienced with your pressure cooker, best texture for this risotto can be obtained by cubing 3/4 of a cup of risotto a smaller size meant for disintegrating into the rice, and 1/4 cup of squash cut to a slightly larger size where they are fully cooked but are just firm enough for variation in texture. As squished up squash absorbs liquid, have an additional 1/4 cup to 1/2 cup of broth ready to add to the dish to loosen it up a bit.
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