Get this simple and basic recipe for Risotto made in an electric pressure cooker. Tastes amazing on its own or add in some extras to make it special.
I touted this recipe and have been touting this recipe for a while now and am finally getting around to posting it!
I know there are a million and one recipes for risotto online, but pressure cooker risotto is a game changer. Not only do you NOT have to stand over a pan stirring for 30+ minutes, but this recipe lets you set it and forget it until its ready for you to eat, 30 minutes later.
You’ll see in the step by step directions below that this recipe is quite basic with simple flavors. I did that on purpose! I actually love plain jane recipes because it means you can use it as a jumping off point to add or stir in whatever your little heart desires. Pesto! Roasted red peppers! Shredded chicken! Mushrooms! Butternut Squash! The possibilities are endless. Plus, what doesn’t taste good stirred into creamy rice? Nearly nothing.
Here’s how to make it:
As you can see from this photo, I had a wee little helper for the day. Also, you can see my set-up for how I shoot recipes. Small foldable table up against my large windows in my living room. Ah, city living.
Anyways, you will need the following ingredients for this recipe: Arborio rice, butter, onion, chicken stock, bay leaves, salt, pepper, heavy cream and parmesan cheese.
In your pressure cooker, start sautéing the onion in a little butter.
Add in your rice and stir to coat.
Add two bay leaves, salt and pepper.
And of course, some chicken stock. (Feel free to reduce the amount of chicken stock by 1/2 cup and replace that with white wine.)
Seal up your pressure cooker and cook for 6 minutes on the Rice/Risotto function.
After 6 minutes, you’ll release the pressure and open the lid. All you will see is some soupy looking rice. This is exactly how it’s supposed to look! Give your rice a good stir for about 60 seconds, then stir in a little heavy cream and the parmesan cheese.
And then comes probably the weirdest part of the recipe: let it sit on its own for 10 minutes. This will help the rice finish cooking without getting mushy and over done, all the while thickening the risotto up in all the right ways. You’ll know its done when you stir it and you can see the bottom of the pot for 1-2 seconds or so before the rest of the risotto comes caving in.
The longer it sits, the thicker it will get, so be aware that you’ll probably want to serve it as soon as its ready to go, within that 10 minute window. Obviously, it will still taste good regardless and I most definitely hid and enjoyed the leftovers for a few days. (Not even a little bit ashamed.)
So be sure to grab the printable recipe below and enjoy this simple and delicious recipe!
Pressure Cooker Risotto
- 2 tablespoons butter
- 1/2 medium yellow onion, diced
- 1 cup arborio rice
- 2 bay leaves
- salt & pepper, to taste
- 3 cups chicken stock (or 2 1/2 cups stock + 1/2 cup white wine)
- 1/4 cup heavy cream
- 1/4-1/3 cup grated parmesan cheese (the real stuff please!)
- Set electric pressure cooker to Brown/Saute function.
- Saute onion in melted butter to brown slightly, about 3 minutes. Add in rice and stir to coat in butter. Add bay leaves, salt, pepper and chicken stock. Stir. Cover with lid and rotate to lock, valve closed. Select "Rice/Risotto" cooking function, 6 minutes of cook time, high pressure and then "start".
- Once the cooking time has completed, open valve to release pressure entirely. Remove lid. Stir rice for about 60 seconds (will seem a little soupy, but is totally normal!)
- Stir in heavy cream and parmesan cheese. Let risotto sit 10-12 minutes uncovered to thicken. Serve hot.