by Dana Velden

15-Minute Risotto in a Pressure Cooker Recipe

The Ultimate Guide to Making Perfect Risotto in Just 15 Minutes Using a Pressure Cooker

Risotto, the creamy and comforting Italian classic, often has a reputation for being time-consuming and labor-intensive. Traditionally, it involves constant stirring and careful attention, which can be a challenge for busy cooks. But what if you could create that same rich, velvety texture and flavor in just 15 minutes? Enter the pressure cooker—a game-changer for this iconic dish. With the right technique, you can achieve gourmet results without sacrificing your precious time.

Why Risotto?

Risotto is more than just a dish; it's an experience. Its versatility makes it suitable for a variety of occasions, from casual weeknight dinners to elegant dinner parties. Whether you're pairing it with earthy mushrooms, vibrant saffron, or fresh seafood, risotto serves as a canvas for countless culinary creations.

However, many shy away from making it at home due to its laborious process. That's where the pressure cooker shines, transforming risotto from a challenging dish into an accessible, everyday favorite.

Why You'll Love This Recipe

This pressure cooker risotto recipe combines gourmet quality with weeknight convenience. It's perfect for home cooks who want to impress without spending hours in the kitchen. From the creamy texture to the robust flavors, this dish is guaranteed to delight your family or guests.

Experiment and Enjoy

Risotto is endlessly versatile, making it a favorite for culinary experimentation. Use this pressure cooker method as a foundation and explore flavor combinations that suit your taste. Whether you're a novice cook or a seasoned chef, this quick and easy recipe will transform your risotto game.

Bring the joy of risotto to your table with minimal effort and maximum flavor. Try this 15-minute pressure cooker risotto recipe today, and discover how effortless gourmet cooking can be.

Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time consuming. If you make it the traditional way, you have to spend about 20 to 30 minutes at the stove, all of it hands-on time as you stir and add stock, stir and add stock, stir and add stock.

What about a delicious, creamy risotto in about 12 to 15 minutes that includes some precious hands-off time? If that interests you, then you'll want to try making risotto in a pressure cooker. Read on for the recipe.

The pressure cooker method begins just like the traditional method with sautéing the onions and toasting the rice. After you spend about 5 to 6 minutes on this, things will take a very different turn. First, all of the liquid is added at once, and then the lid of the pressure cooker is snapped on and the pot is brought to high pressure. (Hint: If you heat the stock while you sauté the rice, it should come to pressure in about 2 minutes, if not less.) Pressure cook for 6 minutes and quick release by either running the pot under cold water or pressing the quick release valve. In the final minute or two, we are back in traditional mode when we stir in butter, parmesan or any herbs as a final seasoning.

One of the challenges with pressure cooking is that you are not able to keep an eye on things and adjust the timing while your food is cooking. Everything is locked in tight behind the heavy duty lid and there's no peeking allowed! Because there are so many variables in risotto (such as the quality of the rice, how dry it is, the way your pressure cooker functions, and so on), I only pressure cook it for 6 minutes -- a minute less than most recipes. That way, I can do some final tinkering if needed and I don't have to worry about overcooking the rice.

If the rice is a little undercooked or too soupy, it only takes a minute or two of further cooking and stirring with the lid off to bring it to the right consistency. Keep the flame at medium and stir until it is just a tad too soupy (the rice will continue to absorb liquid as you add the final touches and plate it).

If the rice has absorbed all the liquid and has separated into dry, individual grains, add some more stock or water. Stir over medium heat until it is just a little soupy but has started to bind together in a creamy emulsion. Then add the final touches and plate.

Classically, risotto is finished with a knob of butter and parmesan cheese just before serving. This is an important step to add a final note of creaminess and flavor. This is also a good time to add in fresh herbs, if you are using them.

The recipe below is basically a risotto alla milanese, which is simply flavored with onions (or shallots), saffron and parmesan. This simplicity is a big part of its charm and specialness. However, if you are interested in adding vegetables to your pressure cooker risotto, I have to warn you that it can get a little tricky. If they are already cooked, then stirring them in the end during the final touches stage is easy. But if you want to cook the vegetables along with the rice and stock, then you have consider the vegetables as part of the liquid, as they are often 95 percent water. Laura Pazzaglia over at Hip Pressure Cooking has a great method for figuring this out.

I recommend doing a simple, non-vegetable risotto like this one first so you have the basic method under your belt before adding the complexity of vegetables (or even proteins such as shrimp or chicken). That said, stirring in defrosted frozen peas at the butter stage of this recipe is a delicious variation!

15-Minute Risotto in a Pressure Cooker Recipe

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Makes 4 main course servings

15-Minute Risotto in a Pressure Cooker Recipe Ingredients

    4 cups of chicken stock (or more if needed)

    1/4 cup olive oil

    1 medium yellow onion, diced

    Salt

    2 cups of Arborio rice

    1/2 cup of wine

    Large pinch of saffron (about 1 teaspoon)

    1 or 2 tablespoons of butter

    1 cup grated parmesan, divided

    Fresh thyme or parsley (optional)

15-Minute Risotto in a Pressure Cooker Recipe Instructions

    Be sure that all your ingredients are prepped, measured, and ready to go. Place your stock in a saucepan under low flame to gently heat.

    In the pressure cooker, add the olive oil and onion, along with a good pinch of salt. Sauté over medium heat until the onion is translucent, about 3 minutes. Add the rice and continue to stir another 2 or 3 minutes, or until the rice is just slightly toasted.

    Add the wine to the pot (careful, it may splatter!), followed by the saffron, and stir until it has been absorbed, about 1 minute.

    Add all of the stock, secure the lid on your pressure cooker, and bring up to high pressure using high heat.

    Start your timer for 6 minutes. Lower the heat to maintain the pressure and cook for 6 minutes.

    After 6 minutes, release the pressure using a quick method: either by running cold running water over the cooker or pressing the quick-release valve on your cooker. Carefully remove the lid to avoid the steam and return the cooker to the stove.

    If needed, cook the risotto further to absorb the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and 1/2 of parmesan. Stir. Taste to see if it needs more salt. Remove from heat and stir in fresh herbs, if using, reserving a few for garnish.

    Serve the risotto in a low-sided platter or bowl, or spoon into individual bowls. Garnish with remaining parmesan and any fresh herbs.

Benefits of Using a Pressure Cooker

The pressure cooker not only cuts down cooking time significantly but also ensures consistent results. It locks in flavors and helps you achieve that signature creamy texture with less effort. Additionally, you'll use less energy compared to traditional stovetop methods, making it an environmentally friendly option.

Ingredients You'll Need

To make a basic risotto, gather these ingredients:

    Arborio Rice: Essential for the creamy consistency.

    Broth: Chicken or vegetable stock adds depth of flavor.

    Onions and Garlic: For a savory base.

    White Wine: Adds acidity and enhances the dish's flavor.

    Parmesan Cheese: The key to a luxurious, cheesy finish.

    Butter: For added richness.

You can customize your risotto with mushrooms, spinach, shrimp, or even butternut squash, depending on your preferences.

The 15-Minute Pressure Cooker Method

    1. Sauté Aromatics: Start by heating your pressure cooker and sautéing onions and garlic in butter or olive oil until fragrant.

    2. Toast the Rice: Add Arborio rice and stir it until the grains are lightly toasted. This step enhances the flavor.

    3. Deglaze with Wine: Pour in white wine, scraping the bottom of the pot to release any caramelized bits.

    4. Add Broth: Add broth and any additional ingredients like vegetables or proteins. Seal the pressure cooker lid.

    5. Cook Under Pressure: Cook on high pressure for 6-8 minutes, depending on your cooker. Release the pressure naturally or manually, following the manufacturer's instructions.

    6. Finish with Cheese and Butter: Stir in Parmesan cheese and a knob of butter to achieve a creamy, luscious consistency.

Tips for Perfect Pressure Cooker Risotto

Don't Overcook: Pressure cooking is fast, so avoid leaving it under pressure for too long to prevent mushy rice.

Finish on the Stovetop: After releasing the pressure, you can simmer the risotto briefly to adjust the texture.

Season Gradually: Add salt at the end, as the broth and Parmesan can be salty.

Risotto, Risotto in a Pressure Cooker, Italian Cuisine

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Quick & Easy 15-Minute Risotto in a Pressure Cooker Recipe

Learn how to make creamy, delicious risotto in just 15 minutes using a pressure cooker. Perfect for a quick, gourmet meal without the hassle!

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