Equipment
Ingredients
Aromatics and Base
- 15 ml olive oil
- 30 g unsalted butter, divided, half for base
- 1 yellow onion, finely diced
- 2 garlic, minced
Rice and Liquids
- 300 g arborio rice
- 120 ml dry white wine
- 700 ml vegetable broth, warm
- 3 g kosher salt
Finishing
- 30 g unsalted butter, cold, cut into cubes
- 50 g parmesan cheese, freshly grated
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Select the saute function on the electric pressure cooker. Heat the olive oil and the first half of the butter. Add the finely diced onion and cook until translucent and softened, about 3 minutes.
Add the arborio rice and minced garlic to the pot. Stir continuously with a wooden spoon to coat the rice in the fat, toasting the grains until the edges become slightly translucent with a white dot remaining in the center.
Pour in the dry white wine to deglaze the pot. Scrape the bottom thoroughly with the wooden spoon to release any stuck starches. Cook until the sharp smell of alcohol dissipates and the liquid has almost completely evaporated.
Pour the warm vegetable broth into the pot and add the salt. Stir once to ensure the rice is sitting in an even layer under the liquid.
Cancel the saute function. Secure the pressure cooker lid and set the valve to the sealing position. Set to cook on high pressure, which reaches approximately 116 degrees Celsius or 240 degrees Fahrenheit, for exactly 5 minutes.
Once the cooking time is complete, immediately perform a quick pressure release by carefully switching the valve to venting. Once the pin drops, open the lid. The mixture will appear quite soupy at first.
Add the remaining cold cubed butter and the grated parmesan cheese. Stir vigorously and continuously for about 1 minute. The mechanical agitation will emulsify the remaining liquid with the starches, fat, and cheese to form a thick, creamy sauce.
Divide the risotto immediately into warm, shallow bowls. Garnish with additional freshly cracked black pepper and extra grated parmesan cheese.
Chef's Notes
- Always use a short-grain or medium-grain starchy rice like Arborio, Carnaroli, or Vialone Nano; long-grain rice lacks the necessary starch to produce a creamy sauce.
- Vigorous stirring after the pressure is released is the secret to this recipe. It is this final mechanical action that mimics the traditional slow-stirring method, emulsifying the fat and starch into a velvety finish.
- Cold butter added at the very end creates a better emulsion than warm butter, resulting in a glossier, more stable sauce.
- Do not panic if the risotto looks like soup when you first remove the lid. The grains have absorbed water, but the starch is still lingering in the ambient liquid and requires the vigorous finish to thicken.
Storage
Refrigerator: 3 days — Store in an airtight container. The mixture will solidify when cold.
Reheating: Reheat on the stovetop over low heat, adding 30-50ml of water or broth while stirring vigorously to restore the creamy texture.
