How to Make Pressure Cooker Risotto

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Recipe: Risotto Alfredo With Chicken And Peas


Which Rice

Use This Type

Not This Type

Short grain white rice.

Long grain white rice.

Risotto is quick and very versatile dish. It can be a side dish, a one pot meal, or dessert, depending on the added ingredients. It's also a great way to use up little bits of leftover meats, veggies or fruits. Risotto, the popular creamy Italian rice dish, is made from short grain Italian type of rice like Arborio, carnaroli and vialone nano, which are the classic Italian risotto rice varieties and the best choices for an authentic dish. You need a high starch content rice to make. it. The longer the grain, the lower the starch content. he most important criteria are that the grains should be plump and white, medium or short-grain varieties. This ensures that plenty of starch is released from the rice while cooking, helping to give the dish its proper creamy texture, and that the grains absorb plenty of stock and wine to give a lovely flavor. Other rice types are more readily available and make suitable substitutes. T

Five Steps to Making Risotto in Your Pressure Cooker

One of the secrets to making good risotto is the pot in which you cook it. The pot should have a dense bottom so that the heat is evenly dispersed throughout the rice. A good, stainless steel Pressure Cooker with a 3-ply base makes a quick risotto without having to stand over a hot stove, stirring for 20-30 minutes.

  1. The first step, is to toast the rice in oil or butter, the toasting coats the outer layer of the kernel in fat so it will not open up too soon.
  2. Add the rice and liquids, 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 liquids, such as wine and stock, pulls the starch out of the kernels, building a concentration of flavor. There are many other liquid possibilities that will compliment the other ingredients you are using.
  3. To tell when the risotto is finished, you must taste it, as cooking time alone may not necessarily tell you. Make sure the rice is still al dente, and at the same time has a nice overall creamy texture. And as with all methods, whatever you do, don't overcook it. The risotto may be done with less liquid than the recipe calls for, or it may require more liquid as well to come to the perfect risotto consistency.
  4. The additional ingredients are added either at the beginning or end of the cooking process. If, for example, you want to make a shrimp risotto, the shrimp, which cooks for only a couple of minutes, would be added after pressure cooking. Add it any sooner and the shrimp will overcook. Slower cooking ingredients, spice and herbs, vegetables can be added at the beginning so that the ingredients break down and permeate the dish.
  5. Add the cheese after pressure cooking. Use any variety of cheese that will compliment the other ingredients in your risotto. Italian cheeses, or even Swiss cheese, Roquefort or blue cheese, camembert and even cottage cheese.

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The Rice

The most important ingredient in this dish is obviously rice, but with risotto, only a few specific types of rice can be used. Only certain strains of short grain rice can be used because it has the highest content of the glutinous starch, which is what produces the creamy texture associated with traditional risotto. The most popular strain used is the Italian-grown Arborio rice, which is a strain that's widely available in most areas. Other strains of short grain rice that can be used are Vialone, Carnaroli, and Baldo rice, which can be used interchangeably for Arborio in risotto recipes. All these rices have subtle differences in grain size, cooking time, and texture, so if you desire, you can test all of these to find your personal favorite. Although it's best to stick with the Italian-grown rice, if you're unable to find any of the above varieties you can substitute with American short-grain rice, California-grown Arborio rice - Cal-Rose is widely available, or try "pearl" rice.

The rice is done when it is just al dente. Bite into a grain; you should see a white pin-point dot in the center. To test the consistency of the finished risotto, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Because it adds more to risotto's taste than anything else, it's very important that you use a very well-flavored and seasoned (but NOT too salty or overpowering) liquids. Depending on what extra ingredients (see below) you're going to add to your risotto, you can use wine and broths made with vegetables, chicken, beef, fish, or shellfish. It's obviously best to make your own fresh broth, but try instant bouillon cubes, or canned broth in place of plain water. For dessert risotto add fruit juice, milk or sweet dessert wines.

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The Cheese

The most popular cheese used in risotto is the Italian parmigiano-reggiano (otherwise known as "parmesan"). This is almost always stirred in last, adding to that richness and creaminess of the dish. Other cheeses can be mixed or substituted with this also, like mozzarella, goat cheese, or any of your other favorite cheeses.

The Oil

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. Other oils, such as canola oil, can be used in its place, but will not add any flavor to your risotto like olive oil would. Butter may be used alone of with oil for added flavor and to enhance the flavor and creaminess of risotto.

The Enhancements

Here is where your imagination comes in. All the previous ingredients are included in almost every risotto you'll find, but to make it all the more special you can add your own touch to the dish. The list goes on and on, but I'll list a few to get you thinking: mushrooms, spinach, almost any vegetables, and sun-dried tomatoes. Meat, fish, and poultry are excellent additions to risotto as are lobster, shrimp, sausage, etc. You can even make sweet risotto with fruit, which would be good for breakfast or a dessert.

Almost all these ingredients can be precooked, and can be added on top of or stirred into the risotto right before serving to avoid overcooking them.

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2 tablespoons olive oil

1 tablespoons butter

1 small onion, minced

2 cloves garlic, finely chopped

2 boneless, skinless chicken breasts cut in 1 inch pieces

1 cup Arborio or short grain white rice

2 (14 ounce) cans chicken broth

1/4 cup white wine

1 cup frozen green peas, thawed

1 cup bottled or fresh Alfredo Sauce

salt and pepper to taste

1/3 cup freshly grated Parmigiano-Reggiano cheese

Heat the oil and butter in the cooker and saute the chicken pieces, garlic and onions over medium-high heat, stirring frequently, until they start to turn a nice golden color.  Add the rice, stirring to coat with the oil. Let the rice cook in the oil for about 2 minute, stirring constantly until it begins to look translucent. Add the broth and wine.  Lock the lid in place.  Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure.  Cook 7 minutes. Remove from heat and use the cold water release method before opening the lid.  The rice will be a bit al dente and should have a creamy consistency.  Bring to a simmer and add the green peas, Alfredo Sauce and cheese. Stir until heated through and adjust  salt and pepper to taste.  






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