Pressure-cooker risotto in 7 minutes

I remember my parents’ pressure cooker. It was taken out once (or maybe several) a year when it was cold. Operating a pressure cooker has always been exclusively the responsibility of an experienced engineer. And when the pressure rose and the whole infernal machine began to hiss and spin, not only did we kids get kicked out of the kitchen, but my mother also kept a respectful distance and watched the process through the glass kitchen door. 

My pressure cooker is about to turn ten years old and it has become so popular in our kitchen that for a while everyone around us was getting the same pressure cooker as a gift. For our house in Tenerife, the first thing we ordered was even two, a smaller and a larger one, such a set – two pots and one lid suitable for both, at that time it was with a promotion 🤑

When we started to get interested, we found out that the pressure cooker is not only suitable for cold dishes or stews, it can be used to make risotto, caramelize carrots, onions and even bake (???) cheese cake.

We make a 7-minute risotto 

Many people think that the creaminess of risotto comes from mixing, but it turns out that it is more from the way the rice is prepared, maybe even better said, processed before adding water. The main difference when cooking in a pressure cooker is that you really need to follow the proportions, because no one will get tired of it. So, first we weigh the scales. 

We will apply a few rules here

Rule no. 1

The ratio of rice to liquid is 1:2. If we cook 200 g of arborio rice, we will need 400 g of liquid.

Rule no. 2

Vegetables contain about 95% water, so we will count vegetables together with liquids. If we cook 200 g of arborio rice and make tomato risotto, we will need 400 g, where part of it will be tomatoes, and the other part will be broth.

Mushroom risotto

Ingredients

Olive oil for frying

2 medium onions

325 g risotto rice (e.g. arborio)

75 ml of white wine

250 g of mushrooms (I use frozen ones, I didn’t thaw them)

400 g broth (suitable for chicken or vegetables)

salt, pepper

70 g parmesan, finely grated

Manufacturing

We prepare the ingredients.

We heat up the grapefruit and caramelize the onions in a small amount. By the way, we don’t count onions as liquid, because after caramelization, the liquid will be gone.

Add arborio or other rice suitable for risotto and stir and fry until pale. The white rice will absorb the oil and become translucent at first, then turn white again after about a minute.

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Add a splash of white wine and stir the rice with a spatula so that it does not stick to the bottom. During this time, the wine should have time to evaporate.

We pour the broth with vegetables, in this recipe – mushrooms, and immediately cover the pressure cooker.

We increase the heat intensity and when the pressure rises we boil for 7 minutes.

When the time is up we release the pressure (quick way)

The risotto will still look a little too liquid, but in half a minute the rice should absorb what’s left.

Add Parmesan, a little melted butter and mix lightly.