Four-Cheese Italian Risotto
Photo by Kellene Bishop, The Preparedness Pro
Pressure cookers should no longer be feared by the modern cook, as they have come so far in development and technology. A quality brand will not only provide you with the utmost in safety, but with a fabulous cooking experience regardless of whether you use the pan as a pressure cooker, or simply a pan for any other task. Pressure cookers also dramatically cut down on your fuel usage and cook time. This recipe, for example, would normally require one hour of high-maintenance cook time, constant stirring, and continually adding liquid. But this recipe requires only seven minutes of cook time and it’s so delicious it disappears in a flash.
2 T. of butter (salted or unsalted is fine)
1 T. of olive oil
2 T. of dehydrated or freeze-dried onion (minced)
1 t. of minced garlic
1 t. of Shirley J’s Pizza & Pasta Seasoning (optional)
2 cups of risotto, otherwise known as arborio rice
½ cup of white cooking wine or dry white wine
4 ½ cups of water mixed with 2 teaspoons of Shirley J’s Chicken Bouillon (You can use canned chicken bouillon, but the recipe will be a bit more salty.)
1/2 to 1/3 cup of grated Parmesan or a mix of hard, white, Italian cheeses such as Asiago, Grana Padano, or mizithra,etc.
1 t. freshly ground nutmeg
Salt and pepper to taste
On medium heat, place the butter, olive oil, onion, and garlic in the pressure cooker. Stir until the butter has melted, being certain not to let the butter turn brown. Then add the Shirley J’s seasoning and the risotto. Stir just long enough to coat the risotto with the mixture. Briefly remove the pan from the heat and then add the cooking wine. With a wooden spoon, deglaze the bottom of the pan, being sure to scrape any bits of onion or garlic. Add only four cups of the chicken bouillon mixture and return to high heat, stirring the risotto to incorporate it.
When the mixture begins to simmer and steam, put the pressure cooker lid on according to the manufacturer’s directions.
Once the pressure cooker is cooking at high pressure, reduce the heat to medium-low, while maintaining the high pressure and cook at this pressure level for seven minutes.
Once the cooking time has expired, remove the pressure cooker from the heat source and release the pressure via quick-release method. Carefully open the pan with the lid facing away from you. Add the remaining one-half cup of chicken bouillon mix, cheese, salt, pepper, and freshly ground nutmeg. Stir to incorporate and serve immediately.