Fine Cooking Magazine - November/December 2020

Servings:three to four as a side dish; two as a main dish.

“This speedy recipe is one of my favorites for the pressure cooker,” says Abigail Johnson Dodge,Fine Cooking‘s former test kitchen director. “In less than ten minutes I’ve got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto.”

亚搏手机版官方

3 Tbs. unsalted butter
1 large shallot, minced
Pinch saffron (optional)
3/4 cup arborio rice
2 cups homemade or low-salt chicken broth (or 1-3/4 cups broth plus 1/4 cup white wine)
2汤匙。chopped fresh flat-leaf parsley
2汤匙。新鲜磨碎的帕马诺 - 雷吉亚诺；品尝更多
Kosher salt and freshly ground pepper

营养样本量基于四份
Calories (kcal) : 240
Fat Calories (kcal): 90
Fat (g): 10
Saturated Fat (g): 6
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 3
Cholesterol (mg): 25
Sodium (mg): 230
Carbohydrates (g): 31
Fiber (g): 1
蛋白质（G）：5

Preparation

Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron, if using, and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken broth (or broth and wine) and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.
Remove the pot from the heat and immediately release all the pressure (either using a quick-release feature or by running the pot under cold water, keeping the steam vent tilted away from you). Unlock and remove the lid and check the consistency of the rice and the amount of liquid.
如果需要的话，将锅（未覆盖）放回中火上并煮熟，搅拌，直到米饭为al dente，和意大利调味饭丝滑，奶油状，而不是汤。从火上取出，搅拌剩下的1汤匙。黄油，欧芹，帕尔马裔和盐和胡椒粉品尝。立即服务。

(4 ratings) Read Reviews

节省to Recipe Box

添加食谱注释

节省d 添加到列表

添加到列表

添加食谱注释

Reviews

Rate or Review

Reviews (5 reviews)

dicktabbutt| 02/25/2021

Unlike the disappointment by choffman, this pressure cooker risotto was great, just like the constant stirring type. The problems with an instant pot are two: they brown poorly, and they never reach the full pressure needed for a dish like this one. In fact, this recipe was based on a stove-top pressure cooker (a Kuhn Rikon is shown), which works beautifully. We added some mushrooms and leftover duck, and it was delicious.
choffman| 05/15/2020

这是快速而动手的。也就是说，意大利调味饭的传统方式更好。我通常不是Instapot烹饪的粉丝，因为虽然方便，但这种食谱总是有一种权衡。这种烩饭过于软糖，而不是在锅中炒奶油和炒奶油，从而产生了葱的不均匀褐色（因此较少的风味）。我将其与烤大蒜虾配上芦笋和草莓，芝麻菜，羊乳酪和剃光的红洋葱一起食用。总体而言，这很美味，但只有“值得工作日”。