Classic White Risotto Pressure Cooker Recipe

Recipe Category: Rice


Classic White Risotto Pressure Cooker Recipe


SERVES 3 to 4 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup finely chopped shallots
  • 1½ cups Arborio, Carnaroli, or Vialone Nano rice
  • 3½ cups chicken or vegetable broth
  • ½ cup dry white wine or dry vermouth
  • ¾ to 1 cup freshly grated Parmesan cheese, to taste, plus more for sprinkling
  • salt and freshly ground black pepper.


  1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat the oil and 1 tablespoon of the butter together over medium heat until the butter melts
  2. Add the shallots and cook until softened, about 1 minute
  3. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains of rice
  4. Add the broth and wine
  5. Close and lock the lid
  6. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 7 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. If the rice is not sufficiently cooked or the risotto is too soupy, place the pot over medium-high heat and cook, uncovered, stirring constantly, until the desired consistency is reached, 1 to 2 minutes
  14. Stir in the cheese, the remaining 1 tablespoon butter, and pepper to taste
  15. Replace the cover and let stand a few minutes to thicken and set up
  16. Taste for salt
  17. Spoon out the rice with an oversized spoon to a serving bowl to serve hot, with extra cheese for sprinkling and the pepper grinder on the side
  18. Ginger-Sweet Potato Risotto: In Step 1, add 1 tablespoon grated peeled fresh ginger and 1 to 1½ cups cubed (½-inch) peeled sweet potato with the shallots
  19. In Step 3, add another 2 teaspoons grated fresh ginger with the butter
  20. Green Risotto: In Step 3, add 14 ounces baby spinach, ¼ cup chopped fresh basil, and 2 teaspoons chopped fresh mint
  21. Stir in before adding the cheese and butter, letting it wilt

Full List of Rice Recipes
Full List of Risotto Recipes

Comments are closed.