Pressure Cooker Saffron Risotto Recipe - Cooking Index
Pressure Cooker Saffron Risotto Recipe - Cooking Index
The pressure cooker allows you to create a superb risotto in five minutes with almost no stirring. The texture is just right; the grains of rice are cooked through but still slightly chewy and bound with a creamy, silky liquid. Pressure-cooker risotto is so simple and reliable that it has become my standard company dish. While I was writing Cooking Under Pressure, a friend came over to taste my latest risotto. "I'm buying a cooker on the way home," he told me. "If I can make nothing else in that pot, it's still a bargain."
Type: Rice| 1 tablespoon | 15ml | Olive oil |
| 3 tablespoons | 45ml | Shallots - finely chopped (large) |
| 1 1/2 cups | 240g / 8.5oz | Italian short-grain rice - (10 oz) |
| 1/2 cup | 118ml | Dry white wine or vermouth |
| 3 1/2 cups | 829ml | Chicken stock - (to 4) |
| = (or basic vegetable stock) | ||
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Saffron threads - (scant) - crumbled |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese - (2 oz) |
| 3 tablespoons | 45ml | Minced fresh parsley |
| Freshly-ground black pepper - to taste |
Heat the oil in the pressure cooker. Add the shallots and cook over high heat until just translucent, about 30 seconds. Add the rice and stir to thoroughly coat with oil. Add the wine and stir constantly until it has evaporated, about 1 minute. Stir in 3 1/2 cups of the stock, the salt and the saffron.
Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Give the risotto a vigorous stir. If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately-high heat, stirring constantly, until the desired texture and consistency are reached. Add the remaining 1/2 cup of stock if necessary. Stir in the Parmesan and parsley and season with pepper. Serve immediately in shallow bowls.
This recipe yields 6 first-course or 4 main-course servings.
Source:
Food & Wine Magazine, April 1996
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