Risotto in your pressure cooker? Oh yes! 15-minutes to heaven!
5 tablespoons unsalted butter
3 tablespoons extra-virgin tablespoons olive oil
2 shallots, minced
2 cups Arborio rice
1 cup dry white wine
5 cups low-sodium chicken broth
8 fresh sage leaves
3/4 cup pure pumpkin puree
1 tablespoon brown sugar
1/2 cup grated Parmesan cheese + extra for serving
Salt & ground white pepper
1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in your Kalorik pressure cooker using the browning function. Add the shallots and cook, stirring often, until translucent but not browned, about 4 minutes. Season with salt & pepper.
2. Add the remaining 2 tablespoons of olive oil to the pot along with the rice and cook, stirring often, until the rice is toasted but not browned, about 3 minutes (the rice will start to smell aromatic).
3. Add the white wine and cook until the wine has almost fully evaporated, about 2 minutes.
4. Add the chicken broth and stir well, making sure that the all of the grains of rice are fully submerged.
5. Lock the lid into place on your pressure cooker and ensure that the steam-release valve is closed. Set your pressure cooker to cook on high pressure for 7 minutes. When the cycle is complete, carefully move the steam-release valve to open and allow the steam to release.
6. Meanwhile, in a small saucepan, melt 1 tablespoon of butter over medium-high heat. Add the sage leaves and fry for 1 to 2 minutes or until the leaves have crisped. Use a slotted spoon to transfer the sage leaves to a paper towel.
7. Open the pressure cooker and stir the risotto to incorporate any remaining liquid. Add the pumpkin puree, brown sugar and Parmesan cheese and stir to combine well. Add the remaining 3 tablespoons of butter and adjust the seasoning, adding additional salt & pepper to taste.
8. Spoon the risotto onto plates immediately. Top with fried sage leaves and an extra sprinkling of Parmesan to serve.