Makes 6 side-course servings or 4 main-course servings
First, here are the ingredient lists for five kinds of risotto!
Fat: 2 tablespoons unsalted butter
Aromatic: 1 large leek, white and pale green parts only, halved lengthwise, washed for sand, and sliced into thin half-moons
Cured meat: None
Rice: 1½ cups white arborio rice
Booster liquid: ¼ cup dry vermouth, dry white wine, or water
Broth: 4 cups (1 quart) vegetable broth
Vegetable: 2 cups diced peeled seeded butternut squash
Seasonings: ½ ounce crumbled dried porcini mushrooms; 1 tablespoon minced fresh sage leaves; ½ teaspoon table salt; ½ teaspoon ground black pepper; and ⅛ teaspoon saffron
Cheese: 1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
Fat: 2 tablespoons unsalted butter
Aromatic: 2 medium shallots, finely chopped
Cured meat: 2 ounces pancetta, diced
Rice: 1½ cups white arborio rice
Booster liquid: ¼ cup rosé wine or unsweetened apple juice
Broth: 4 cups (1 quart) chicken broth
Vegetable: 1 cup fresh peas or thawed frozen peas
Seasonings: 2 tablespoons minced fresh tarragon leaves; ½ teaspoon table salt; and ½ teaspoon ground black pepper
Cheese: 1 cup finely grated aged Asiago (about 2 ounces)
Fat: 2 tablespoons olive oil
Aromatic: 1 medium yellow onion, finely chopped
Cured meat: None
Rice: 1½ cups white arborio rice
Booster liquid: ¼ cup dry vermouth or water
Broth: 4 cups (1 quart) vegetable broth
Vegetable: one 9-ounce box frozen artichoke heart quarters, thawed
Seasonings: 2 teaspoons fresh thyme leaves; up to 2 teaspoons finely grated lemon zest; ½ teaspoon table salt; and ½ teaspoon ground black pepper
Cheese: about ½ cup crumbled soft fresh goat cheese (about 2 ounces); or ½ cup diced, rind-removed Brie (about 2½ ounces)
Fat: 2 tablespoons olive oil
Aromatics: 1 medium yellow onion, chopped; 1 teaspoon minced garlic
Cured meat: None
Rice: 1½ cups white arborio rice
Booster liquid: ¼ cup red vermouth, cranberry juice, or water
Broth: 4 cups (1 quart) chicken broth
Vegetables: 1½ cups packed chopped stemmed Swiss chard leaves and ¼ cup chopped sun-dried tomatoes
Seasonings: 1 tablespoon minced fresh oregano leaves; ½ teaspoon table salt; and ½ teaspoon ground black pepper
Cheese: 1 cup finely grated Pecorino (about 2 ounces)
Fat: 2 tablespoons unsalted butter
Aromatics: 1 medium yellow onion, chopped; 1 tablespoon minced peeled fresh ginger; and 1 teaspoon minced garlic
Cured meat: None
Rice: 1½ cups white arborio rice
Booster liquid: ¼ cup sweet white wine, unsweetened apple cider, or water
Broth: 4 cups (1 quart) vegetable broth
Vegetable: 2 cups small cauliflower florets
Seasonings: 2 teaspoons yellow curry powder; ½ teaspoon table salt; and ¼ teaspoon cayenne
Cheese: None—or ½ cup plain Greek yogurt if desired
1. Heat the fat in the pot of the pressure cooker, either setting a stovetop pot over medium heat or turning an electric cooker to its browning or sautéing setting. Add the aromatic(s) as well as cured meat (if using). Cook until the aromatics soften a bit, usually just a couple of minutes.
2. Add the rice and stir until the grains are translucent at their outer edges, about 3 minutes.
3. Add the booster liquid and stir until almost all has been absorbed by the rice.
4. Pour in the broth, then add the vegetable(s) and seasonings.
5. Lock on the lid, cover, and bring the pot to high pressure. Cook at high pressure for 7 minutes in a stovetop pressure cooker (15 psi), or for 10 minutes in an electric pressure cooker (9 to 11 psi).
6. Use the quick-release method to open the pot.
7. Stir in the cheese, cover (without engaging any pressure mechanism), and set aside for 2 minutes to help the risotto firm up and to blend the flavors. Stir again before serving.
1. Place the fat, aromatic(s), and cured meat (if using) in a round, high-sided 2-quart microwave-safe baking or soufflé dish.
2. Cook in the microwave on high for 1 minute. Stir well.
3. Add the rice and stir well to coat.
4. Add the booster liquid and half the broth. Stir well. Cook on high for 10 minutes.
5. Add the remainder of the broth, as well as the vegetable(s) and seasonings. Cook on high for 12 minutes, stirring in 2-minute increments, until the rice is tender but still has a little chew inside each grain.
6. Stir in the cheese. Set aside for 2 minutes to help the risotto tighten up and to blend the flavors.