Pressure Cooker Risotto with Goat Cheese


Or, as my kids call it, Cheesy Rice.

Traditional risotto takes twenty minutes of constant stirring. Or, I can toss everything in my pressure cooker, lock on the lid, and cook it under pressure for six minutes.

On a busy weeknight, which one should I choose? Well, duh, the six minute version. With an electric pressure cooker it's even easier. I can lock the lid, set the timer (eight minutes, due to the lower pressure), and work on the rest of dinner. When it beeps at me, I quick release the pressure, stir in some cheese, and it's done.

Why goat cheese risotto? I thought I had a wedge of Parmesan in the fridge, but I was wrong. I had to improvise, and it worked out for the best. Goat cheese adds a tart edge to the rice, and a more complex flavor than the traditional Parmesan cheese.

Recipe: Pressure Cooker Risotto with Goat Cheese


Adapted From: Lorna Sass Pressure Perfect

Cooking time: 6 minutes

Equipment:

  • Pressure Cooker (I used an Instant Pot electric pressure cooker)

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely minced
  • 1 clove garlic, minced or pressed through a garlic press
  • 1/2 teaspoon kosher salt
  • 2 cups short grain rice (Arborio or Carnaroli are traditional)
  • 1/2 cup dry white wine
  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon kosher salt (if using homemade stock)
  • 2 oz (1/2 cup) crumbled goat cheese

Directions

1. Saute the aromatics
Heat the olive oil and butter in the pressure cooker pot over medium-high heat until the butter melts. Add the onion, garlic, and 1/2 teaspoon salt, and saute until the onion is softened, about five minutes.

2. Saute the rice
Stir the rice into the onions until it is coated with the oil and butter. Cook the rice, stirring occasionally, until it turns a nutty brown color, about four minutes. Add the white wine, stir, and cook until the wine is absorbed by the rice.

Rice added to the pot...
...and after it has been cooked

3. Cook the risotto
Stir in the chicken stock and 1 teaspoon kosher salt. Lock the lid on the pressure cooker, bring it up to high pressure, and pressure cook for 6 minutes (8 minutes in an electric pressure cooker). Quick release the pressure when the time is up. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
Adding the cheese to the rice

4. Stir in cheese
Stir the cheese into the rice until it melts, then serve.

Notes:

  • If you want a traditional risotto, substitute shredded Parmesan for the goat cheese. Or, if you want buttery instead of cheesy, substitute 3 tablespoons of butter for the cheese.
  • Risotto is the king of add-ins. Leftover peas? Baby spinach? Mushrooms? Saute them with the onion, and you'll have a risotto worth serving as a main course.

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:

Pressure Cooker Beef Shank Osso Bucco


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5 comments:

Mike V @ DadCooksDinner said...

Comically oversized is right. :) That said, the recipe should work fine.
It will keep for three days in the refrigerator.

Sherri Fuselier said...

And I want an electric pressure cooker for Christmas!!! Thanks for the recipe so I can invite Santa for yummy food if he gets me a cooker!!

Mike V @ DadCooksDinner said...

You're welcome. I hope Santa is good to you this year. :)

Eileen said...

I'm really enjoying your site! Even though the recipe is a few months old, I was only just now looking for a way to prepare risotto in my Instant Pot. This is absolutely divine...so easy... We used peas/mushrooms/parm and oh my goodness! Thanks for posting. Fantastic!

Mike V @ DadCooksDinner said...

You're welcome!

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