Once I discovered how easy, quick, and delicious risotto is when you make it in a pressure cooker, it has become one of my go-to-weeknight-after-I've-had-a-bad-day-and-need-some-comfort-food meals. This recipe was inspired by a fennel and tomato soup I enjoy, but I wanted something creamier and more substantial. The whole recipe comes together in 20 minutes start to finish, and my husband and I nearly licked our bowls!
Note that you could make this risotto the traditional way -- the main adjustment is that you'll need a lot more stock, since so much of it evaporates when cooking the risotto in an open pan. But the flavor combo should still be great, even if involves a lot more time and attention... —fearlessem
Risotto Rice (I used Carnarolli, but Arborio will work)
Chicken Broth (I used homemade)
fennel bulb (mediumish, but smaller or larger doesn't matter much)
In This Recipe
Finely chop the onion and the fennel. Saute the onion in the butter for a few minutes, until softened. Add the fennel, and saute for another few minutes, until the fennel is also slightly softened. Transfer onion and fennel to a bowl.
Add the olive oil to the pan, and the rice. Toast the rice for a few minutes, until it starts to turn translucent around the edges, and until a few grains are turning golden.
Add the tomato paste and let it caramelize a little around the rice at the bottom of the pan. Then add the broth.
Cover the pressure cooker and bring up to pressure. Cook for 6 minutes, then quick release the pressure by running the pressure cooker under cool water in the sink. Open the lid and marvel in the creamy goodness. Then stir in the Parmesan cheese as well as an extra splash of chicken stock if needed to thin it out a little. Eat and sigh and let a crappy Monday fade away.