The Piedmontese risotto in the pressure cooker, a traditional first course of Piedmontese cuisine, is easy and quick to prepare, perfect for the whole family.
Few ingredients for a quality product, a second serving is almost guaranteed.
For cooking the Piedmontese risotto we used the Lagostina Irradial model 5-liter pressure cooker, a new generation pot, very easy to use and safe; the same model is also available in 3.5 liters or the large 7-liter version.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Piedmontese Risotto in the Pressure Cooker:
- 1 3/8 cups Roma rice
- 1/2 yellow onion
- 2 tbsps butter
- 3.4 oz dry white wine
- as needed vegetable broth
- as needed fine salt
- as needed black pepper
- 1.5 tbsps butter
- 4 tbsps grated Parmesan cheese
- as needed Parmesan flakes (optional)
Tools for Piedmontese Risotto in the Pressure Cooker:
- 1 Pressure cooker
- 1 Knife
- 1 Wooden spoon
Steps for preparing and cooking Piedmontese Risotto in the Pressure Cooker:
Peel the onion and slice it thinly, or you can chop it depending on your taste. Put it in the pressure cooker, add the butter, and cook on low heat for a few minutes until it starts to soften well.
Add the rice and toast it well, stirring often. Deglaze with the white wine, and when the wine has evaporated, add the vegetable broth.
The amount of liquid should be double the weight of the rice, in this case, 320 grams of rice with 640 grams of liquid.
Alternatively, you can cover the rice with broth two fingers above its level.
Salt and pepper, stir well, and put the lid on the pressure cooker. Check that the valve is closed and bring the pressure cooker to medium flame.
When it reaches pressure, lower the gas and cook for 7 minutes.
After the time has passed, turn off the gas, let the steam escape, and remove the lid.
Stir the preparation well, cream with the butter cut into small cubes and the grated Parmesan cheese, stirring the preparation well.
Serve on individual plates with a sprinkle of Parmesan flakes or grated Parmesan and a sprinkle of pepper if desired.
Notes
If you prefer a more delicate flavor, replace the onion with shallots and the grated Parmesan with Grana Padano.
