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Basic Risotto (Pressure Cooker)

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“This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]”

Ingredients Nutrition


  1. Warm the chicken stock in a small saucepan.
  2. Finely chop the shallots, celery, and garlic.
  3. Add the olive oil to the pressure cooker, and place over medium heat.
  4. Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
  5. Add the garlic and cook for about 2 minutes (don't let the garlic brown).
  6. Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
  7. When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
  8. Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
  9. Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
  10. Meanwhile, cut the butter into small cubes, and grate the parmesan.
  11. Carefully release any remaining pressure.
  12. Stir in the butter, cheese, and pepper to taste.
  13. Serve immediately.

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