Creamy, cheesy (in a good way) risotto is only minutes away with the help of a pressure cooker; and the one I got as a birthday present last fall makes it even simpler by allowing me to sauté the onion and garlic and ‘shrooms right in the pan before adding the rice and stock and wine, and sealing it all up to allow the magic of pressure cooking happen.
Yeh, but it is wicked cool, and tasty!
First off, apologies, but this recipe is kinda dependent upon using something like this automatic multi cooker thing-y; which is kinda the kitchen appliance I never knew I needed. It’s a slow cooker and a pressure cooker and a rice cooker and a sauté pan and other stuff I haven’t quite figured out yet – but I have some new cookbooks to help me out with that.
Second, I am totally new to pressure cooking, so if you’ve been doing it for years, you will more than likely be able to adapt this recipe to your own, personal cooker.
Lastly, no pressure cooker? Keep the heat low, add the liquid slowly, and stir, baby, stir.
•1 tbsp olive oil
•1 cup diced sweet
•2 cloves garlic, minced
•8 oz Crimini ‘shrooms, sliced
•1 cup Arborio rice*
•1 tbsp Sherry Peppers Sauce
•Stock to measure 2 cups
•1/2 cup white wine
•1/4 tsp black pepper
•1/4 tsp Vadouvan French Masala Curry
•1/4 tsp seasoned salt
•1/4 cup grated Parmesan (or Gruyère)
*I used some with jalpeños added.
Note: do NOT rinse the rice, that starch will help the risotto creaminess.
Set your machine to sauté, drizzle in the olive oil, then add the onion, garlic, and ‘shrooms and sauté for about ten minutes, until the onion is tender and the ‘shrooms nicely browned.
Add the rice and toss to coat with any juices in the pot.
Add the Sherry Peppers Sauce to a measuring cup, then pour in stock (I used chicken) to measure two cups. Add this to the pot along with the wine, the seasoned salt, black pepper, and Vadouvan curry powder.
Note: no Vadouvan? Use regular curry powder.
Lock the lid in place, turn the valve on the top of the lid to “pressure” and set to “risotto cook.”
Once the cycle is complete release pressure, but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
Open the lid, stir in the Gruyère or Parmesan, then taste and, if you think it needs it, add a bit of salt.
Serve immediately with a bit of freshly chopped parsley on top.
Pretty simple to toss together. I brought the pot and the pre-measured ingredients to a friend’s house one Monday, and while we all got caught up on the latest and the kids ran around looking for pizza, I made the risotto to go with our lunch.
As a bonus, we had to open that bottle of wine for the risotto, so, oh well! we had to use it up.
Wine and risotto at lunch on a Monday.
Works for me!