Up until a few years ago, I had never made risotto. I became a fan of Gordon Ramsey’s Hells Kitchen show and risotto was a regular on his menu. It always looked so good, I decided I needed to give it a try. Why did it take me so long to discover this dish??? It is so delicious and my family is now addicted! Last night, I decided to try making it in my pressure cooker as my new unit has a specific setting for risotto. The pressure cooker really makes cooking risotto a breeze! Usually, you really have to stand over your risotto and do a lot of stirring, but not with the pressure cooker. You basically get things started in the pot, close it up and let it cook! Comfort food at its finest!
I served my risotto with a side of roasted chili garlic asparagus. I’ll share this recipe in a separate post, so keep your eyes peeled! This was wonderful too!
Chicken and Mushroom Risotto
3 tbsp. butter, divided
3 tbsp. olive oil
1 pound boneless, skinless chicken, cut into bite size pieces (I used thighs. They are cheaper and have great flavor)
1 medium onion, chopped
2 cloves of garlic, pressed or minced
8 oz. baby portobella mushrooms, roughly chopped
1 1/2 cups Arborio rice
3 cups low sodium, fat free chicken broth
1 cup white wine (Always cook with a wine you would drink! If it’s not good enough to drink, why would you want to put it in your food?!? I used Apothic White. This is currently one of our favorite affordable white wines.)
1 tsp garlic salt
1/3 tsp black pepper
1 1/2 cups parmesan cheese, grated
Add olive oil and 2 tbsp. butter to pressure cooker and set to saute. Warm until butter is melted, then add your chicken and onions. Saute until onions are softened. Don’t worry about cooking your chicken through. Add the garlic and mushroom and saute another minute or two until fragrant. Add your rice and stir for another minute or two. Pour in your broth, wine, salt and pepper and stir. Close up your pressure cooker and set the vent for pressure cooking, not steam. Use the risotto setting on your cooker or set for 6 minutes of pressure cooking. Following the pressure cooking phase, let the cooker sit for about 15 minutes allowing the pressure to escape naturally. Open the pressure cooker, add last tablespoon of butter and parmesan cheese. Taste and add any additional salt and pepper to your taste.
I’ve done risotto both ways, and both are equally delicious!
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