Perfect Risotto for Wolfgang Puck Pressure Cooker
Transform your weeknight dinner routine with this creamy and indulgent Perfect Risotto, effortlessly made in the Wolfgang Puck Pressure Cooker. This recipe takes the stress out of traditional risotto, delivering authentic flavor and texture in just 20 minutes of cooking time. Featuring Arborio rice, savory chicken stock, a splash of dry white wine, and a decadent finish of Parmesan cheese, this dish offers restaurant-quality results in a fraction of the time. The pressure cooker ensures every grain is infused with rich flavors, while the optional garnish of fresh parsley adds a vibrant touch. Ideal for novice and experienced cooks alike, this one-pot masterpiece is perfect for impressing your guests or treating yourself to a comforting, gourmet meal.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken stock
- 0.5 cups Dry white wine
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 0.5 cups, grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Set the Wolfgang Puck Pressure Cooker to the 'Sauté' function and allow it to heat up.
Add the olive oil and butter to the pot. Once the butter has melted, add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the pot and stir well to coat each grain with the oil and butter. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the white wine and stir constantly until it is mostly absorbed by the rice, about 2-3 minutes.
Add the chicken stock, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
Cancel the 'Sauté' function. Secure the lid on the pressure cooker and set the valve to the 'Sealing' position.
Select the 'Manual' or 'Pressure Cook' function and set the timer for 6 minutes on high pressure.
Once the cooking time is complete, carefully perform a quick release by turning the valve to the 'Venting' position. Wait until all steam has escaped and the pressure pin drops before opening the lid.
Stir the risotto well. The consistency should be creamy, and the rice should be tender but slightly firm to the bite. If the risotto appears too thick, stir in a few tablespoons of warm chicken stock.
Stir in the grated Parmesan cheese until combined. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with fresh parsley if desired. Enjoy your perfect risotto!
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
