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Author Notes: Making risotto in a pressure cooker is not only fast, it is easy. There is no standing over a hot stove stirring slowly. Instead, almost everything goes in the pot up front and, after a few minutes of checking e-mail or typing on the blog, the risotto is ready.
This risotto would make an excellent vegetarian main course or could be served on the side of a good piece of simply grilled fish. I am looking forward to making this risotto with fresh artichokes and peas when they come in at the farmers' market, but for now, the frozen versions are mighty tasty.
Food52 Review: The pressure cooker method to cook the risotto worked very well. I didn't have to heat stock or worry about stirring. The risotto was cooked through but still had a nice bite and good amount of structure left to it. There was a slight bit of sauce that was remaining, which was ideal. The flavor of the risotto was good and we enjoyed it with caramelized scallops. However, what we really missed about this recipe was that there was no cheese, which was pretty funny considering this recipe is from Margy@hidethecheese! We liked the added flavor of parmesan though maybe not everyone needs cheese in their risotto. Overall, if you are in the mood for a bright saffron-flavored risotto, put down your spoon, get out your pressure cooker and give this method a go. - monkeymom
- The Editors
- 3 tablespoons Spanish olive oil
- 2 small onions, diced (about 2 cups)
- 2 garlic cloves, finely chopped
- 2 cups Arborio rice
- 1/4 teaspoon saffron threads
- 1 1/2 teaspoons lemon zest
- 2 cups frozen artichokes, quartered
- 1 cup dry white wine
- 3 1/2 cups vegetable stock
- 1 teaspoon salt
- a few grinds black pepper
- 1 cup frozen peas, set out to thaw
- 2 tablespoons butter
- 3 tablespoons chopped fresh parsley
- Heat the olive oil over medium high heat in the pressure cooker and add the onion and garlic. Cook until the onion is soft, about 7 minutes. Add the rice and stir to coat with the oil. Add the saffron, lemon zest, artichoke hearts, and mix again. Add the white wine, vegetable stock, salt, and pepper and stir. Cover the pressure cooker with its lid and lock it on. Bring the pressure up. Follow the directions for your pressure cooker, but in mine, I know the pressure has built when the pot begins to hiss. Cook the risotto for about 6 minutes. Release the pressure. When the pressure has been released, remove the top. Add the peas and stir. If the risotto still contains a bit more liquid than you would like, let it sit for a minute or two. Stir in the butter and parsley. Taste and add more salt and pepper if you like. Serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Risotto (Savory)