I am lucky enough to be spending the summer in the Berkshires and demonstrated this recipe at a private fund-raiser for the new Hillsdale Public Library. It was a big hit. Can’t beat 4 minutes under pressure, then just a little stirring at the end to finish the risotto off.
If you’d like to see some very informal video from this class, click http://www.youtube.com/watch?v=6_U5rQhFofQ
Risotto with Sun-Dried Tomatoes and Smoked Mozzarella
Arborio is the most commonly available of the imported, plump, short-grain rices traditionally used to make risotto. If you use one of the other types of Italian risotto rice–baldo, vialone nanno, or carnaroli–cook for 5 minutes under pressure rather than 4.
It’s best to add salt after you’ve stirred in the cheese, which
will add some salt of its own.
4 minutes high pressure
1 tablespoon olive oil or butter
1/2 cup finely chopped onions
1 1/2 cups arborio rice
1/2 cup dry white wine or dry vermouth
3 1/2 to 4 cups chicken broth, such as Pacific brand organic
1/3 cup chopped, oil-packed sun-dried tomatoes
6 ounces (1 cup tightly packed) shredded or diced smoked mozzarella
Salt and freshly ground pepper to taste
3 tablespoons chopped flat-leaf parsley
Heat the oil in a 4-quart or larger cooker. Add the onions and cook over high heat for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil.
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 1/2 cups of the chicken broth, taking care to scrape up any rice sticking to the bottom of the cooker.
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.
Set the cooker over medium high heat and stir vigorously. The risotto will look fairly soupy at this point. Stir in the sun-dried tomatoes. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, usually 3 to 5 minutes. If the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.
Turn off the heat. Stir in the mozzarella and salt and pepper to taste. Serve immediately, garnishing each portion with a little parsley.
Tip: Risotto tastes best when it’s just made. However, the
microwave does a nice job of reheating it.
Adapted from Pressure Perfect by Lorna Sass, copyright 2009.