Basic Risotto

Mushroom Risotto


2 tbl olive oil

1 tbl butter

or all oil or all butter

½ cup minced onion

½ cup white wine (optional)

1 ½ cups arborio rice or vialone nano or carnaroli rice

3 ½ to 4 cups liquid (water, broth or some combination)

3 tbl fresh parsley, minced (optional)

¼ cup grated Parmesan (optional)


Melt the butter and oil in the bottom of the pressure cooker. Over medium high heat sauté the onion until translucent but not colored. Add the rice and make sure the grains are coated with oil. Add the wine, if using, and let it evaporate. Cover with 3.5 cups of stock or water, lock on the top and turn the heat to high. Timing begins when the gauge on top of the cooker indicates high pressure. At this point immediately reduce the flame. Cook on high pressure for 4 minutes. If using vialone nano or carnaroli rice, rather than arborio, cook on high pressure for 5 minutes.

Remove the pressure cooker from the heat and quick release the remaining pressure by running cold water over the lid. The rice will seem soupy at this point. Cook over medium heat, stirring every minute or so, for the next three to five minutes. If the risotto looks dry, add in the last half-cup of liquid. Remember the risotto will continue to thicken as it cools.

Some delicious combinations and additions
  1. Asparagus, chicken stock, Parmesan
  2. Assorted mushrooms, mushroom stock, olive oil, truffle salt
  3. Butternut squash, vegetable stock, sage butter
  4. Mixed seafood, shrimp stock, taleggio cheese
  5. Marguez sausage, sweet pepper, saffron scented chicken stock

Cook asparagus, butternut squash or mixed seafood including shrimp, scallop or squid until just tender and set aside. Or sauté mushroom or sausage and sweet pepper until nicely browned, remove from the pan and set aside. Use the oil left in the pressure cooker after sautéing the main ingredient to coat the rice. Add the appropriate liquid and cook as described in the basic instructions. After opening the pressure cooker, add back the reserved vegetable, seafood or sausage while giving the risotto its finishing stir. Just before serving add cheese, butter, or other enrichments if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *