How much do I love using the pressure cooker?
From 1 to 100, I’d say 1000 😉
Today I made the 7-Minute Risotto Recipe thanks to the pressure cooker, with zucchini and sausage.
Truly delicious!
How to use the pressure cooker and how to cook risotto.
The pressure cooker is an excellent way to cook food well in a short time.
Cooking risotto in a pressure cooker is a breeze.
Cook the rice for 7 minutes from the whistle of the valve.
No need to stand and stir the rice, just wait a few minutes for cooking.
The result is extraordinary.
A creamy and flavorful risotto.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.6 oz rice (for risottos)
- 2 cups vegetable broth (2 and a half cups)
- 1/4 cup dry white wine
- 1 cup zucchini (diced)
- 1 sausage (peeled)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste butter
- 1 sprig rosemary
- to taste Parmesan (grated)
- to taste salt
Tools
- 1 Pressure Cooker Lagostina
Preparation
To prepare the risotto in the pressure cooker with zucchini and sausage, first sauté garlic and rosemary in the pot;
After a short time remove the garlic and add the diced zucchini and stir;
After a few minutes, add the crumbled and broken sausage with your hands;
Deglaze with white wine (2 fingers) and stir;
Once the wine has evaporated, cover just with the lid and cook for 15 minutes;
Remove the zucchini and sausage with their sauce from the pot and transfer them to a plate;
In the same pot, pour some oil and toast the rice for a couple of minutes;
Deglaze with wine over high heat;
After the wine has evaporated, lower the heat and pour in the salted vegetable broth (if you want, use the bouillon cube);
Add the zucchini with sausage and the sauce;
Stir and seal the pressure cooker’s lid;
Cook for 7 minutes from the valve whistle;
turn off and let the steam vent out;
Remove the lid and stir in butter and cheese;
Your risotto is ready!
Good and creamy.
