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White wine risotto from the pressure cooker

updated

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Ingredients for 4 servings:

  • 3 cups risotto rice
  • 1 shot of oil
  • 1 large onion(s)
  • 3 cubes of meat broth, or 3 spoons of broth powder
  • 3 cups white wine
  • 3 cups water
  • 150 g Parmesan, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Brown the rice in a pressure cooker with plenty of oil until translucent and deglaze with white wine. Add the stock cubes, peeled onion, and water. Stir well until the cubes are dissolved and everything is simmering. Close the pressure cooker and cook for 10 minutes, starting at the second ring. Release the steam and remove the onion (it’s delicious as a side dish!). Add the Parmesan cheese. Let stand for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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