Pressure Cookers: The New (Old) Thing!

Pressure Cooker Risotto with Peas, Prosciutto, and Gruyere Cheese
Adapted from Pressure Perfect (Lorna Sass)

Ingredients:

-1 tablespoon olive oil or butter
-1/2 cup finely chopped onions or shallots
- 1 ½ cups Arborio rice
-1/2 cup dry white wine or dry vermouth
-3 ½ to 4 cups reduced-sodium chicken broth
-1 teaspoon salt (omit if not using low-sodium broth)
-1/4 cup parmesan cheese, plus more if needed
-1 cup loosely packed, shredded gruyere cheese
-1 cup frozen baby peas
- 4 oz. prosciutto, diced
- Fresh ground pepper
-3 tablespoons chopped fresh parsley

Instructions:
1. Heat the oil or butter in a 4-quart or larger pressure cooker. Add the onions and cook over high heat for one minute, stirring frequently. Stir in the rice, taking care to coat with oil.
2.  Stand back to avoid sputtering oil, and stir in the wine. Cook over high heat until the rice has absorbed the wine, usually about 30 seconds. Stir in 3 ½ cups of the broth and the salt (if using). Scrape up any rice sticking to the bottom of the cooker.
3.  Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow steam to escape.
4.  Set the cooker over medium-high heat and stir vigorously. (The risotto will look soupy at this point.) Cook uncovered, stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, usually 3 to 5 minutes.

Just before the rice gets tender (about 2 or so minutes into stirring), add the green peas and keep stirring until the rice is done. If the mixture becomes dry before the rice is done, stir in the remaining ½ cup broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.

5.  Turn off the heat. Stir in the parmesan and gruyere cheese, salt, and pepper. Sprinkle with chopped parsley.

6.  Enjoy! Risotto is best when served right away. However, it can be reheated quickly in the microwave or stovetop. You may need to add some water or broth when reheating.

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