Prosecco and Parmesan Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking-it thickens as it stands before serving. Ingredients:
1 1/2 tablespoons butter |
2/3 cup finely chopped shallots |
3 garlic cloves, minced |
1 1/3 cups uncooked carnaroli or other medium-grain rice |
1 cup prosecco or other sparkling white wine, divided |
3 cups fat-free, lower-sodium chicken broth |
2 ounces fresh parmigiano-reggiano cheese, divided |
1 teaspoon fresh thyme leaves |
1/2 teaspoon grated lemon rind |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
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