I made this 7 minute risotto the other night during my quarantine. Yes…7 minutes and it’s delicious and creamy. I used my trusty Kuhn Rikon pressure cooker (could probably be adjusted for an Instapot). This recipe from the Kuhn Rikon cookbook is a winner…I’ve been using it as a base risotto recipe for years!
(makes 6 servings)
- *2 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 cup Arborio rice
- 1 cup chopped fresh mushrooms OR 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate
- *1/3 cup cup dry white wine
- 1/4 cup sun-dried tomatoes, chopped and soaked to rehydrate
- 2 cups organic chicken or vegetable stock
- Fresh herbs–rosemary, basil or thyme to taste
- 1/4 cup grate Parmesan cheese
1) In the pressure cooker, heat olilve oil over medium high heat. Add onion and saute until translucent.
2) Add rice, stirring often, until lightly golden.
3) Add mushrooms, stir to mix.
4) Add wine, stir to mix. Add rehydrated tomatoes and broth. Increase heat to high.
5) Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
6) Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.
7) Remove from heat and use Cold Water Release Method **
8) Stir in Parmesan cheese.
**Cold Water Release Method – when a quicker release of pressure is desired, carry pan to the sink and run cold water over the lid (but not the valve). This method is mainly used for food with short cooking times where it is essential to stop the cooking process as fast as possible. For example: risotto or fresh vegetables.
If you double this receipe, only increase the broth to 3 1/2 cups.
To get a rich, creamy taste, add butter or a little cream to the recipe.