Tips for Cooking Risotto in a Pressure Cooker

1. Toast the rice in olive oil to coat the outer layer of the kernel and prevent it from opening up too soon. A small amount of oil is always used in the first part of making risotto, and the best oil used for this, because of its unique and excellent flavors, is an extra-virgin olive oil.

2. Combine the toasted rice and liquids in your pressure cooker, lock lid in place, and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce the heat with a quick-release method. Remove the lid. The liquid will pull the starch out of the rice, building a concentration of flavor.

3. The liquid you choose will add most of the flavor to your risotto and you will want to avoid any liquid that is it's very important that you use a too salty or overpowering. Wine and homemade stocks or broths are excellent choices for adding flavor.

4. Cooking times alone may not necessarily tell you when the risotto is done because there are many variables that affect cooking time. To test the doneness of the rice, taste the risotto and check the texture. The rice should still have a little firmness with an overall creamy texture to the risotto. Pressure cookers cook quickly, so be careful not to overcook it. You may need to experiment with the amount of liquid you use and adjust your recipe accordingly.

5. Additional ingredients can be added either at the beginning or after pressure cooking depending upon the ingredients you choose. Slower cooking ingredients, spice and herbs, vegetables can be added at the beginning so that the ingredients break down and flavor the dish. These can also be precooked and added last – a great way to get rid of leftovers. Faster cooking ingredients such as seafood can be added after pressure cooking so it is not overcooked. Just about any vegetables can be used, as well as meat, fish, seafood and sausage. Try making a sweet risotto with fruit for a delicious desert.

6. Cheese is a common ingredient for risotto with Parmigiano-Reggiano being the most common Italian cheese used. Cheeses are usually stirred in last especially with pressure cooking. Cheese adds a wonderful flavor and aroma and well as contributes to the creaminess of the risotto. Other cheeses can be used for a different taste – try goat cheese or any other cheeses you like.

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