How much do I love using the pressure cooker?
From 1 to 100 I’d say 1000 😉 I even wrote a book with lots of recipes included, I’ll leave the link if you want to get it on Amazon: https://www.amazon.it/Cucina-Bollette-leggere-Pentola-Pressione/dp/B0GQSYGVS7/ref
Today I prepared the Risotto Recipe in 7 Minutes using the pressure cooker, with zucchini and sausage.
A real delight!
How to use the pressure cooker and how to cook risotto.
The pressure cooker is an excellent way to cook foods well in a short time.
Cooking risotto in the pressure cooker is child’s play.
Cook the rice for 7 minutes from the whistle of the valve.
You don’t have to stand there stirring the rice, just wait a few minutes for it to cook.
The result is extraordinary.
A creamy and flavorful risotto.
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You might also be interested in the recipe:
Ideas and recipes for great risottos
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Cauliflower in the pressure cooker
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 7 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz rice (for risottos)
- 2 1/8 cups vegetable broth (2 and a half glasses)
- 3.4 fl oz dry white wine
- 2 cups zucchini (diced)
- 1 sausage (casing removed)
- 1 clove garlic
- as needed extra virgin olive oil
- as needed butter
- 1 sprig rosemary
- as needed Parmesan (grated)
- as needed salt
Tools
- 1 Pressure cooker Lagostina
Preparation
To prepare the risotto in the pressure cooker with zucchini and sausage, first brown the 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 sausage, crumbled and broken up with your hands;
Deglaze with white wine (about 3 tbsp) and stir;
Once the wine has evaporated a bit, cover lightly with the lid and cook for 15 minutes;
Remove the zucchini and sausage with their sauce from the pot and transfer to a plate;
In the same pot add some oil and toast the rice for a couple of minutes;
Deglaze with wine over high heat;
Once the wine has evaporated, lower the heat and pour in the salted vegetable broth (you can use bouillon cube if you prefer);
Add the zucchini and sausage with their sauce;
Stir and seal the pressure cooker lid;
Cook for 7 minutes from the whistle of the valve;
Turn off the heat and let the steam release naturally;
Remove the lid and finish (mantecatura) with butter and cheese;
Your risotto is ready!
Delicious and creamy.
