Pressure Cooker Risotto with Goat Cheese

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.

Rice coated with butter and oil…

…and after it has been toasted

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

Equipment:

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

Pressure Cooker Risotto with Goat Cheese

Pressure Cooker Risotto with Goat Cheese recipe – pressure cooking’s secret weapon is perfect risotto without constant stirring.

• Author: Mike Vrobel
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6-8 servings
• Category: Pressure Cooker
• Cuisine: Italian

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

Instructions

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, stirring 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.
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.
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.

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