~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, February 16, 2011

Pressure Cooker Risotto...an absolute favorite!

..
Pressure Cooker Risotto...an absolute favorite!
It was a cloudy and cold day. The type of day you want to snuggle up with a good cookbook:). You can actually see the cloudy day in the photos as well:). Anyway, I wanted to make us something warm and comforting...and quick. Why not make some pressure cooker risotto? Risotto is the type of dish I can make in a hurry, with just a few simple ingredients... usually ingredients I have in the house. When I decided to make the risotto, I instantly thought of posting it... especially since I make it quite often. And just like the pressure cooker polenta, I thought it would be good to share the risotto recipe... as well as adding it to my recipe file for future reference. I know most of you might not have a pressure cooker, but I am hoping that there might be just a few out there who do own one. In case you don't, I have posted a link to a risotto that is cooked without the use of a pressure cooker....a recipe that's worth trying. I am sure there are a ton of other recipes online, but I find the pressure cooker makes an excellent risotto. So bear with me as I share my favorite way of making risotto.
We really like the pressure cooker risotto. Did I already mention that? Sorry. But making risotto in the pressure cooker gives me such great results that I don't have to worry if it will come out right or not. Each time I make it, the risotto is just as delicious. Of course, when I vary the add-ins that usually changes the flavors. But, the classic version is always the same. I actually like to vary the risotto according to ingredients I have on hand. Sometimes it could be some asparagus with a bit of lemon zest( or without)... at other times, a bit of sundried tomatoes or mushrooms or peas or various vegetables that need to be used up. But regardless of what ingredients I use, I like the creamy-ness of the risotto and often have a bowlful....sometimes, I'll even skip the butter and Parmesan cheese. But if you are doing it for the first time, you might want to indulge in the richness of the butter and cheese:).
Because I don't often stick to the classic version, we never get tired of risotto:). I love the fact that I can have the risotto on the table in a matter of minutes. The risotto is delicious, uses simple ingredients, and it cooks really fast. There's absolutely no stirring as it cooks....and I think that's pretty neat.
I thought to share 3 types of risotto I made( from the same pot:))...I had to work quickly so the risotto would not clump up on me as I took photos of each. By the time I got to the mushroom one... well, you can tell it isn't as creamy. But I really wanted share the simple variations.
With the pea risotto, I simply pureed some defrosted peas and seasoned it a bit with salt before stirring it into the risotto. The mushrooms I simply cooked in a skillet with a bit of olive oil (you could use a bit of butter as well) until they were nicely golden. I like to keep my heat on med/high when cooking the mushrooms...this way the mushrooms get that nice golden color. If you want, you can place the mushrooms with the rice and liquid and cook it right from the start....the risotto will have a brownish color, but you'll get a bit more mushroom flavor that way. Be creative with ingredients you have around the house....toss in some roasted bell peppers, some shrimp, some cooked sausage, etc. The variations are endless..but don't overdo the ad-ins. You want the rice be the star of the dish. Hope you enjoy....

Note: If you do not have a pressure cooker, you can opt to making this version of Seared Scallops on Pea and Mint Risotto, and adapting to preference.

You will need:
1 cup Italian Arborio or other short‐grain rice
2 tablespoons olive oil
2 cups chicken broth(preferably homemade)
1/2 cup white wine( you can substitute this with extra broth )
1/2 cup onion/shallots, diced
¼ cup grated Parmesan cheese(you can use a bit more if you like)
pad of butter(optional, but really good)
salt and/or pepper to taste(you might not need if using store-bought broth)
Tip: you can also add some fresh basil, parsley,etc.

Optional add-ins or toppings to taste...some can be cooked right along with the risotto from the start...it is great to experiment.
sauteed mushrooms
pea puree/whole peas
sundried tomatoes
asparagus
roasted bell peppers
lemon zest/juice
roasted sweet potatoes/pumpkin
pan-fried sausage slices
cooked ground breakfast sausage(I tried this version at a Spanish restaurant in Chicago, I think it had some tomatoes as well )
seared scallops/fish/shrimp
and the list can go on and on....

DIRECTIONS:
1. In pressure cooker, on medium-low heat, sauté onion (or shallots) in olive oil.
2. Cook onion for about 3 minutes and then add risotto rice.
3. Sauté for an additional minute to coat the rice with the oil.
4. Slowly add chicken broth and wine. Increase heat to high. Close the lid and bring to pressure....When the button pops up, immediately lower the heat to a simmer and begin timer.
5. Cook for 7‐10 minutes (depending on preference 7 minutes for al dente or 10 for a creamy/soft texture). I like mine al dente and cook it for 7 minutes.
6. Remove pot from fire and release pressure.
7. When pressure has gone down, open lid and stir. You will notice that there is a bit of liquid still( for 7 minutes)...this will give you a chance to stir in some of the add-ins while quickly warming it up.
8. Mix in your favorite additions ...such as pureed peas, mushrooms, lemon zest, or herbs. Taste and season with salt and pepper. Add Parmesan cheese and a pad of butter, if using.
9.The liquid will soon be absorbed by the time you serve it...though risotto, in general, should not be clumpy but have some liquid still.
10. Stir risotto well and  serve at once. It is important that you serve the risotto as soon as it is done...the rice will continue to absorb the liquid as it sits....sort of like pasta. You don't want the risotto to clump up on you. I am sure it will still be good...you will just have to call it rice pilaf:).

19 comments:

Explora Cuisine said...

I love risotto, my husband is not at all a fan but I keep trying :)) even cloudy outside your photos look tasty!!! have a lovely day!

Jennifurla said...

wow that is quick, love your version

Speranta said...

Merita incercata reteta!Imi place foarte mult risotto!
frumoasa prezentare!!!

Ashleyta said...

Ellie, I always get excited about your pressure cooker recipes...tnx for encouraging me to get a p.c. Absolutely no regrets! I tried making brown rice this week but the recipe I found on the net wasn't v. helpful...it said 4 minutes which wasn't enough time so I put it back for another 6 or so minutes and it was v. slushy...poor Lydia ended eating most of it since she's been requesting rice =) Any tips are appreciated...tnx! Ashley

megi said...

Ellie, brilliant post as always, I have all the ingredients, including a pressure cooker, guess what we are having for dinner tonight? I am looking forward to it.

Stefania said...

Bellissimi risotti, ciao :)

Ellie said...

Stefania, Grazie, e un grande complimento!

Megi, I hope you enjoy it:)!

Ashley, Aww....thank you for your sweet comment! I am so glad you are enjoying the pressure cooker!!

The brown rice needs to cook for at least 15 minutes...just remember to let it come down in pressure naturally(not the cold water method). This allows the rice to absorb the extra liquid.

Try it first with 15 minutes and increase it a bit more next time...if you still feel it is too watery or the rice is still not cooked to your preference.

Cooking it down further( without the lid) for a few more minutes is also another option. After a few tries, you will get it where it works for you every time:)

The pressure cooker is especially great for brown rice...it isn't as quick as white rice but quicker than the usual 40 minutes( or so) required in a regular pot.
Hope that helps a bit.

Speranta, Multumesc mult! Sper sa incerci si tu, daca poti:)...mai ales risotto cu mazare...cred ca oa sa iti placa si tie.

Jennifurla, Yes, definitely a quicker version, much quicker...and it tastes wonderful too:).

Explora Cuisine, Thank you for stopping by and for your kind words...so very sweet of you! You know, my husband didn't care for the regular stove top risotto either... and but when I started making the pressure cooker version, he LOVED it and actually requests it quite often:). So, maybe your husband will one day like it too:)

Explora Cuisine said...

He probably will, I have to try it out! I'll let you know :)

megi said...

Ellie, we made this tonight, it was excellent, I didn't have time to prepare any other vegetable so I used pureed butternut squash (a staple in our home for my daughter) and fresh sage, finished it off with a little butter and parmesan. It was fantastic, thanks again, I never thought I could make such a delicious risotto so quickly.

By they way, I don't know if you had a chance to read my reply earlier on my blog but my mom too will be making this tomorrow night. :)

Ellie said...

Megi, Oh, I am SO glad you liked it!...Thank you for letting me know...and having your mom wanting to try it, is truly an honor!
But, you know, I am probably like your mom when it comes to using the pressure cooker... I, too, would make coffee in it if I could get away with it:)!

Glad you enjoyed the risotto...and butternut squash with fresh sage sounds like a winner!

megi said...

Ellie, I am so glad to finally have a recipe that I can serve to a crowd, I know exactly how long it takes, it doesn't involve more than a few minutes of preparation and the result is excellent. By the way, my parents loved your recipe and method, my mom will certainly continue using your recipe to make it.

Ellie said...

Megi, Aww..so very sweet of you! It really means a lot to me that you and your parents like the pressure cooker style risotto....
You know, sometimes, I think maybe it's just me thinking that the recipe is actually a good one...I never know how people's expectations/tastes are...so I am truly happy that you agree...and even more so that your parents loved it as well.
You are so right, this recipe is GREAT for making a lovely dinner for guests...the neat thing is that you don't have to work so hard to make something taste and look good:) ...you can make it simple or bring it up a notch with a variety of additions.
I know, the first time I made this, I was SO thrilled...kept making it for days:)

Mihaela said...

Fenomenal! Colorat si apetisant !

dokuzuncubulut said...

Hi Ellie,
I heard your blog from my friend Megi. I like your blog. I tried risotto and like the recipe. Have a nice day. Aslı

Ellie said...

Asli, So glad you stopped by...I am thrilled that you liked the risotto recipe as it is one of our favorites:). Thank you for your comment and I am glad you enjoy the blog. I appreciate it...
Have a great day!

Ashleyta said...

I made this last night and all I can say is "wow!"...easy peasy and AMAAAZING tasting! Claudia, Daniela and Mom loved it...Daddy had seconds :) I can't believe how much lighter your recipe is than a certain Food Network star (ahem...won't mention any names :) and how it was just as creamy and delicious...thanks, Ellie! Writing this recipe in my important stuff journal =)
Love ya, Ashley

Ellie said...

Oh, Ashley You simply made my day! Thank you for trying out the recipe and for sharing your feedback.SO glad everyone enjoyed it!
The risotto is a favorite in our house...we make it often. Love the fact that it is so simple to prepare and it doesn't use too much stock as the stovetop version....the butter is minimal, as well as the cheese... so I don't feel guilty eating it at all:).
Again, thanks for taking the time to comment and for being so sweet... sending you lots of hugs! Have a blessed day!

Brooke (Crackers on the Couch) said...

I know this is an old post, but this is a REVELATION to me! I've been using my pressure cooker for years and had always heard you shouldn't cook rice in it because the small pieces might clog the steam vent. Risotto, here I come!

Ellie said...

Brooke, I've made risotto in the pressure cooker MANY times,and never had a problem with rice clogging the steam vent. This is the only way I make risotto, and we absolutely love it!

I hope you can give it a try and enjoy the method as much as I do:)! It simply works.

Thanks for stopping by...