Risotto in the pressure cooker comes out perfect every time and NO STIRRING!
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 1 clove garlic, minced
- 1 1/2 c aroborio rice
- 1 1/2 tsp salt
- Large pinch of saffron, ground
- 1/4 c white wine
- 4 c veggie or chicken stock
- 1/4 c fresh grated Parmesan
- 1/4 c chives, minced
Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.
Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.
Serves 4 – 6.
cookinwithchris Blog 