pressure cooker risotto recipe

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The first of many videos to come – it’s a little rough around the edges but we’re looking forward to cooking more and sharing more videos with you, soon!

 

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26 Comments

  1. Thank you so much for the video…an actual demo is worth a great deal. I have everything for this already, including some saffron stashed away..I’m making this for dinner tonight.

    PS…liked the music too!!
    Carla

  2. Love the video, Thanks for doing it!!

  3. Wonderful video. The clarification on toasting the rice was really helpful and the way that you explained why the cook should soften the onions and reduce the wine. I also loved the fact that it is all cooking. The opening is really smart, too. Looking forward to the next one.

  4. very nice. I have made risotto in a pressure cooker several times but it is always very helpful to see a video by an expert to clarify small things like preheating the pan. Hope to see more videos. Also, more interested in quality of cooking than quality of video, so “rough edges” won’t bother me.

  5. Great video! I have made risotto several times in the Instant Pot PC but your tips will improve it…thankfully I haven’t over browned the rice so far. I look forward to your next video. Thank you very much! (Loved the music, too…)

  6. Thanks, everyone for your support – and, for those of you who have not made risotto yet – come back to let me know how it worked out for you!

    Ciao,

    L

  7. Love this! Looking forward to more since I am a pressure cooker novice. About how long does it take the rice to come up to pressure? Thanks!

    1. Since the pressure cooker is already warm, it takes about 5 minutes for the pressure cooker to reach pressure – when starting from a “cold” cooker the average time is about 10 minutes for stove top pressure cookers.

      Ciao and Welcome!

      L

    2. It helps to use the most powerful burner on the stove when brining the pressure cooker up to full pressure. Gas burners are rated by wattage in the same way electric ones are i.e. higher wattage = more heating power. The instruction book should indicate which burner is the most powerful – use that one for the pressure cooker.

      1. Thanks for the tip, David!

  8. Brilliant video and the intro is really snazzy! I almost never make risotto the ‘regular’ way any more. The PC makes it so fast and easy—but even with all the practice I’ve had, I learned a thing or two watching this, like the 2:1 ratio. I usually just ‘eyeball’ it but that almost always results in too much broth at the end. Yes, you can always boil it off quickly but this will save me time and trouble, thanks! (Also liked the tip about opening the lid away from you—common sense, I guess, but I always wind up with a cloud of steam in my face. ;=)

  9. Hi, Can you tell me what size that Pressure Cooker Braiser is? the recipe looks wonderful. Thank you.

    1. Both the stock-pot type and braiser pressure cookers are 5L.

      Welcome!

      L

  10. I just made this and it turned out great! I added garlic, onions,turkey italian sausage without the casing and then topped it with a veggie stir-fry. I will be making risotto in my pressure cooker from now on. Thanks!

  11. I made this risotto and it turned out just like the lovely video, except I used home made stock which is too strongly flavoured. My bad!

    The flavour of the risotto is so rich it is like eating bullion from a jar. You can’t taste the onions or the cheese. I diluted it two to one and it is my weakest pressure cooking stock. Next time I will use a commercial stock:(. And I am sure I can make a lovely soup with this risotto.

    But fantastic video. Never even tasted risotto before and couldn’t think what all the fuss was about. Now I know

    Helen

  12. I love pressure cooker risotto. It tastes so much better, uses 1/4 the stock and completely eliminates the 45 minutes of stirring and adding stock from the conventional method. Not to mention using one less pot. I won’t be making it any other way in the future.

  13. Great video. Makes me less apprehensive to try PC risotto!

  14. Liked the demo. A couple of suggestions on the production side.
    You really want a wireless mic for this. It will cut down a LOT on the distant echoey sound that a camera mounted mic will give you. Keep whatever camera that mic feeds running even when doing the inserts so you don’t loose the sound and the quality of the sound stays consistent.

    If you really want to up the game send the sound to a dedicated recorder and use the camera mics as a reference and then sync up the sound while editing. But that is a lot of extra work that probably is not worth it since these are aimed at internet streaming.

    1. Thanks Scott, do you have any recommendations for wireless Mic’s? I’ve used a wire-mike for other videos but there was interference either with wi-fi, bluetooth or my voltage converter (which was touching the wire) – I don’t know which but I had all three running and it ruined the video. When I look at amazon I’m a bit overwhelmed with the selection and price!

      Thanks for your feedback.

      That was my first video. : )

      Ciao,

      L

  15. Hi Laura,

    Is there any adjustment to the recipe to make it in an electric pressure cooker (Instant Pot Duo)?

    Thanks in advance for your help!

    1. If you follow the link to the recipe given just under the video, you will find the following:
      “For electric pressure cookers: Cook for 5-6 minutes at high pressure.”

      Read more: Pressure Cooker Risotto in 7 minutes! https://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/

    2. What Greg, said! : )

      Ciao,

      L

  16. Thanks very much, Greg and Laura!

  17. Very well explained!
    I believe I can do this, never tried making risotto, I always thought is was a long process.
    Thank you so much!!!
    You are an excellent teacher!

    I’m not that savvy on wines. Can you tell me if all white wines are the same? What kind of wine do you use in your recipe?

    Blessings!!!

    1. Welcome Juliett.
      Go for it. You won’t be disappointed.

      White wines are NOT all the same.
      They vary from super sweet, like an Auslese through to mouth puckeringly dry.

      For this recipe you will want one that is on the dryer side.
      A Semillon, Sauvignon Blanc or Chardonnay would work well. I usually use a Sauvignon Blanc from the Marlborough region in New Zealand. Largely because I can get quite good ones here (Australia) for a reasonable price.

      As a general rule, if it is too cheap to drink, it is not good enough to cook with. So don’t just go for the cheapest. That doesn’t mean you need to mortgage your house either. Something just out of the bargain basement would be good.

      Wine names vary from country to country. I have given the names based on the grape variety used. If in doubt, read the back of the label. Ignore the fancy flowery text that is there, but look for words like “dry” or “refreshing”
      Avoid ones that say “fruity” or “Late harvest”. They usually mean a sweet wine. These can be great, but not really suitable for this dish.

      1. Oh and avoid “fortified” wines like port and sherry. The way to spot these quickly is to look at the alcohol content. If it is up around 18% or higher you don’t want it. Ideally look for one around 10% or even a little lower.

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