Cover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.
Heat 1 tablespoon butter in a pressure cooker over medium-high heat. Add the onions. Sauté until soft and transparent but without color, about 5 minutes. Add the rice. Cook stirring until it becomes transparent at the edges, about 1 minute. Add the wine and cook, stirring, until it is almost absorbed, about 1 minute.
Add the hot stock and stir to mix. Cover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. 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. The risotto will look soupy and the rice cooked barely 'al dente', that is quite chewy.
Return the pressure cooker to the stove uncovered. Bring the risotto back to a low simmer over a medium-high flame. Vigorously beat in the cheese and the remaining butter until incorporated into the broth, about 1 minute. When you've done this you can add the peas, mushrooms or any other ingredients you may have ready. Stir to mix. Cover. Remove from the heat. Let the risotto sit covered for 3-5 minutes or until creamy and the rice ‘al dente’. Serve immediately.
If you are planning to use this recipe for a seafood risotto, leave out the cheese.
0 servings