Pressure cooking risotto saves time without losing the authentic creaminess. No more standing over the pan stirring. Experiment with lower pressure settings if the rice gets over cooked.
Ingredients
- 1 ½ cups Arborio rice
- 1 lb mixed seafood (shrimp, mussels, calamari, etc.), cleaned
- 4 cups seafood or vegetable broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup white wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Set the pressure cooker to the sauté mode and heat the olive oil. Add the onion and garlic, then sauté until the onion turns translucent.
- Add the Arborio rice to the pressure cooker and stir well to coat the rice grains with the oil. Sauté for about 2 minutes until the rice starts to become slightly translucent.
- Pour in the white wine and cook until it evaporates, stirring continuously.
- Add the seafood and stir for another minute.
- Pour in the broth and season with salt and pepper to taste. Stir everything together.
- Close the lid of the pressure cooker and set the cooking time to 5 minutes on high pressure.
- Once the cooking time is complete, carefully release the pressure manually.
- Open the lid and stir in the butter, Parmesan cheese, and fresh parsley until well combined. The residual heat will melt the butter and cheese.
- Allow the risotto to rest for a couple of minutes to thicken.
- Serve the seafood risotto in individual bowls, garnishing with some additional Parmesan cheese and parsley if desired.
Enjoy your delicious seafood risotto cooked in the pressure cooker!
