Pressure Cooker Risotto

from Cook's Illustrated, published July 1, 1996.

Proper timing is essential with pressure cooker risotto. If you cook it too long, you end up with a sticky, glutinous pot of mush. Better to undercook the rice and simmer it on the stovetop for a few minutes. During this final cooking, you can stir in wild mushrooms, fresh spinach, or slices of thin asparagus, almost any cheese, diced tomato or ham, chopped olives, scallops or small shrimp, or fresh herbs.

We added raw, peeled shrimp and a finely diced red bell pepper to the pot during the final cooking; it made a delicious, fast, one-pot, easy cleanup meal. --PKS

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 low-sodium chicken broth
1/2 cup Parmigiano-Reggiano , grated, plus extra for garnish
table salt
ground black pepper

INSTRUCTIONS

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.

Serves 6.