Creamy, perfect risotto in fifteen minutes is just one of the reasons I don’t use a slow cooker. I know lots of people who love their slow cookers, but I am not a fan. My problem with them is that you have to be really organized to have everything ready to start a slow cooker meal at 7 am before heading out the door. I am the kind of person who likes to figure out on a day to day basis what I feel like eating; I’ve been this way ever since I had some major food aversions during my pregnancies.
For me, the best solution is a pressure cooker. You may have grown up hearing stories of exploding pressure cookers, but times have changed. The new generation of pressure cookers weigh less, have better seals, and have redundant safety measures and easy to use pressure release valves. They’re pretty much foolproof.
3 1/2 – 4 cups chicken or vegetable stock
1/4 cup olive oil
1 medium onion, finely diced
1/4 tsp salt
1 cup Arborio rice
1/4 cup white wine
1/2 cup each chopped mushrooms and asparagus (optional)
3 tbsp butter, divided
1 cup grated parmesan, divided
Fresh thyme or parsley, divided
Get all your ingredients prepped, measured, and ready to go.
Add the olive oil, onion and salt to the pressure cooker. Sauté over medium heat until the onion is translucent, about 2 minutes. Add the rice and continue to stir another minute, or until the rice is just slightly toasted.
Add the wine to the pot and stir for 1 minute.
Add 3 1/2 cups of the stock, secure the lid on your pressure cooker, and bring up to high pressure over high heat.
Reduce heat to medium (make sure the pot maintains its pressure) and set a timer to let it cook for 6 minutes.
If adding vegetables, while the rice cooks, sauté the mushrooms in 1 tablespoon of butter until softened. Add asparagus and sauté for 2 minutes more. Remove from heat and set aside.
After 6 minutes, release the pressure using the quick-release valve. Carefully remove the lid to avoid the steam and return the cooker to the stove.
Test risotto and if needs another minute or two, cook on the stovetop, adding more stock, a few tablespoons at a time, if needed to keep it from drying out. While the risotto is still a bit wet, add the butter and half the parmesan. Stir, then taste and add salt if needed. Remove from heat and stir in sautéed vegetables, if using, and most of the thyme or parsley.
Serve the risotto in shallow soup bowls, topping each with remaining herbs and a little more grated parmesan.
Serves 3 – 4.