A pressure cooker makes easy work of risotto. This basic Pressure Cooker Risotto recipe is the template that will allow you to make untold variations of this classic northern Italian dish. There’s little to... no stirring involved and if you follow the quantities and cook times it will come out perfect every time. The butter and cheese beaten in at the end will make your risotto creamy as they melt into the remaining broth. If you are cutting down on fat, forget the butter and beat in the cheese on its own.
Heat the olive oil in a pressure cooker over medium-high heat. Sauté the onions until they are soft and transparent but without color about 5 minutes. Add the rice and cook until it becomes transparent at the edges, about 1 minute. Add the lemon mixture and cook, stirring, until it is almost absorbed.
Add the warm stock and stir to mix. Lock the pressure cooker lid. When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and to the sink. Run cold water over the lid to release the pressure and stop the cooking. The pot will make a loud ‘sigh’ when it does this.
Remove the lid and put the rice back on the heat, uncovered. It will look soupy at this stage, and the rice will be just al dente, and a little chewy. Over a medium high flame, bring the rice back to a simmer. Beat in the butter and cheese. It’s at this point you can add peas, or mushrooms or any other ingredients. Cook stirring, 1 minute more and cover. Turn the heat off and let the risotto sit for 3-5 minutes. The risotto should look creamy and the rice be ‘al dente’. Serve immediately.
It’s important to serve risotto as soon as it is at it’s creamy best. The rice will continue to absorb liquid as it sits. If your risotto has sat too long and is a little sticky and stodgy looking, add a ladleful of hot stock and stir it in to bring it back to creaminess.