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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from cooks illustrated Ingredients:
2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 small onion , chopped fine |
1 1/2 cups arborio rice |
1/2 cup white wine |
4 cups water |
1/4 cup parmesan cheese |
1 tsp ground black pepper |
Directions:
1. Heat butter and oil over medium-high heat in 6-quart pressure cooker. Add onion; sauté until softened, about 2 minutes. Stir in rice to coat with oil. Add wine; simmer until almost absorbed. Increase heat to high; add 3 1/4 cups broth. Cover cooker, securing lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick-release pressure.
2. When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 2 to 3 minutes longer. Stir in cheese and salt and pepper to taste. Serve immediately.
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