The gorgonzola risotto in the pressure cooker is a flavorful first course perfect for those who love bold flavors.
We used sweet gorgonzola, but you can also use spicy gorgonzola if you want to give the dish an even more intense flavor.
For cooking the risotto with gorgonzola, we used the 5-liter Lagostina Irradial model, a new generation cooker, 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: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gorgonzola Risotto in Pressure Cooker:
- 1 1/2 cups Roma rice
- 1 yellow onion
- 4 tbsp extra virgin olive oil
- 2 3/4 cups vegetable broth
- 3 1/2 oz gorgonzola
- 1/4 cup dry white wine
- to taste fine salt
- pinches black pepper
Tools for Gorgonzola Risotto in Pressure Cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Wooden Spoon
Steps for Preparing and Cooking Gorgonzola Risotto:
Peel the onion, slice it thinly or finely chop it if you prefer not to feel the onion pieces, put it in the pressure cooker, and add the extra virgin olive oil, turn on the gas, and sauté the onion on low heat.
Add the Roma rice or the one you usually use for risottos, let it toast well by stirring often, then deglaze with the white wine.
Once the wine has evaporated, add the vegetable broth, the ratio between rice and liquids is 1:2, that is, one part rice and two parts liquid.
In our case, we used 1 1/2 cups of rice and 2 3/4 cups of vegetable broth; if you cannot weigh the broth, consider that it should cover the rice by about two finger-widths.
Salt and pepper it, close the lid of the pressure cooker, always check that the valve is closed, and bring the cooker to pressure on medium heat, then lower the heat and cook for 7 minutes.
After the time has elapsed, turn off the gas, release the steam, and remove the lid; stir the risotto well and add 2/3 of the gorgonzola and mix well.
If desired, you can also add 4 tablespoons of grated Parmesan cheese if you prefer it even creamier.
Place the risotto on individual plates and add some cubes of gorgonzola which will begin to melt with the heat of the risotto.
Serve immediately.
METHOD WITH MULTICOOKER:
Sauté the onion and toast the rice using the sauté setting, and for cooking the rice, use the pressure cooking setting.
Quantities and times do not change.
