Today I’m welcoming you into my kitchen to prepare a truly special first course: Pressure Cooker Taleggio and Pear Risotto. If there is one thing I love about the pressure cooker, it is that it can cook creamy and flavorful dishes in no time at all: this is a perfect example of how this tool can be our best ally in the kitchen.
The sweetness of the pears and the creaminess of the taleggio, combined with Parmesan and butter, create a dish that immediately wins you over. Therefore, easy, fast, delicious, but also beautiful to serve on special occasions because it never disappoints.
Let me know in the comments if you will try it.
Anna – lappetitovienmangiando
If you love the pressure cooker, then don’t miss the upcoming recipes.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups Carnaroli rice
- 5.3 oz Taleggio
- 3.5 oz grated Parmesan
- 1.1 lbs pears Ab
- 5 tbsp butter
- to taste walnuts
- to taste salt and pepper
- 2.1 cups vegetable broth (celery, carrot, onion)
Tools
- 1 Pressure Cooker
- 1 Saucepan
Preparation
First, I prepare the broth by adding some homemade vegetable stock cube to 2.1 cups of water. If I run out of stock, I put a stalk of celery, a carrot, and an onion to boil in a saucepan. I then proceed by cutting the taleggio, pears, and butter into pieces, taking about 2.8 tablespoons of butter to put directly into the pressure cooker. I immediately add the rice and toast it continuously, making sure it doesn’t burn.
I add the pears, adjust the salt, pour in the vegetable broth, leaving about a scant ladle aside, stir, and close the pot. I turn down the pressure valve lever, turn the heat to maximum, and as soon as I hear a loud hiss, I lower the heat and let it cook for about 7 minutes (adjusting according to the cooking time on the package, calculating half).
After gently venting to release all the steam, I open and incorporate the taleggio, butter, and Parmesan, and stir to combine.
If the consistency is not creamy enough, I pour the reserved broth into the pot.
I immediately serve my Pressure Cooker Taleggio and Pear Risotto, but not before decorating it with hand-broken walnuts.
Tips, Variations and Storage
This type of risotto is best consumed immediately, but we can store it for about 2 days in the refrigerator, in an airtight container preferably made of glass or ceramic.
When reheating it, we need to add some broth or water to keep it creamy.
It is also delicious baked: place it in a baking dish, add more Parmesan on top, a few pieces of butter, and bake.
FAQ (Questions and Answers)
Can I make this risotto without a pressure cooker?
Yes, you can cook it in a regular pan, but cooking times will be longer, and you will need to be present at all times.
What other types of pears can I use?
Williams pears or even Kaiser pears, but Abate pears are perfect for this recipe, not only because they are sweet but also because they are firm enough to maintain a good texture even after cooking.
Can I prepare the risotto in advance?
Yes, but I do not recommend it because it loses creaminess and there is a risk of overcooking it when reheating.
