A creamy outcome that is almost hands free.
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4-6
Ingredients:
2 tablespoons unsalted butter
1 1/2 cups Carnaroli or Arborio rice
1 medium onion, chopped finely
2 garlic cloves, minced
1 cup dry white wine
3 cups chicken or vegetable broth
Salt, to taste
Pepper, to taste
1 cup freshly grated Parmesan cheese
Directions:
1. Melt butter in the pressure cooker using the "brown" or "sauté" button. Sauté the onion for about 3 minutes. Add garlic then cook and stir for 30 seconds more.
2. Stir in the rice; cook and stir for 2 minutes.
3. Add the wine, cook and stir until absorbed. Stir in the broth.
4. Close the lid and lock. Cook for 10 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Carefully open the lid, stir in the grated Parmesan and season with salt and pepper. Stir until cheese melts.
6. Serve hot.