Mediterranean Risotto 2 Qt Pressure Cooker Recipes

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

MEDITERRANEAN RISOTTO - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
• Add rice and saute, stirring often, until lightly golden.
• Pour in stock. Stir well.
• Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
• While risotto is cooking, slice the olives and roasted red peppers.
• Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
• Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
• Let risotto sit in cooker until cheese has melted.
• Stir one more time and sprinkle with Italian parsley and pepper to taste.
• Serve at once.

PRESSURE COOKER MUSHROOM RISOTTO

Steps:

• Cook the mushrooms: Heat the olive oil over medium heat in a pressure cooker (if using an electric one, set to "sauté"). Cook the mushrooms until softened, about 8 minutes.
• Add onion, garlic and rice: Add the onion and garlic and cook for one minute. Add the rice and cook for 1-2 minutes or until the outside of the rice is translucent and the inside looks milky.
• Add the liquids: Add the white wine and soy sauce. Stir well and cook until the alcohol smell is gone and the wine is almost evaporated, about 2 minutes. Stir in the stock and close the pressure cooker.
• Cook the risotto: Cook on low pressure for 5 minutes. Release the pressure by running cool water over the lid (for a stovetop pressure cooker) or by using the release valve (on an electric pressure cooker). (If the risotto is still very soupy, remove a few ladles of liquid.)
• Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy (for electric pressure cooker: use the sauté setting). Add the Parmesan and butter, stir once or twice (but don't stir in completely!). Close the lid (but do not cook any further!) and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.