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Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker

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“Entered for safe-keeping, by Ann Taylor Pittman from September 2010 Cooking Light. For 6-quart pressure cooker.”
4 1/2 cups

Ingredients Nutrition


  1. Heat a 6-quart pressure cooker over medium-high heat.
  2. Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
  3. Add garlic; sauté 30 seconds; stirring constantly.
  4. Add rice; cook 1 minute, stirring constantly.
  5. Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
  6. Add another 1/2 cup Prosecco, and add broth.
  7. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
  8. Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  9. Remove lid, holding it to keep steam away from you.
  10. Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
  11. Let stand 4 minutes to thicken.
  12. Top risotto with shaved Parmigiano-Reggiano cheese.
  13. Serve immediately in 3/4-cup servings.

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