I love it when a foodie plan comes together! Like coming across this recipe for shrimp risotto in The Great Big Pressure Cooker Book and learning how to make risotto in a pressure cooker in the Craftsy class Make the Most of Your Pressure Cooker with Bruce Weinstein and Mark Scarbrough.
It all kind of happened at the same time and my brain exploded! Risotto without endless stirring?! I wrote my post My first risotto… and perhaps my last! six years ago because the damn thing took forever for me to make. So you when I saw this technique I had to try it! Maybe risotto would come into my foodie life after all.
FYI: The following recipe comes from The Great Big Pressure Cooker Book that the authors sent me. The one in the Craftsy class is made with butternut squash and brie! OMG!
You will need: 2 tbsp unsalted butter, 1 medium chopped yellow onion, 1 jar of chopped roasted red peppers, 1 tbsp minced fresh oregano leaves, 1 tbsp sweet paprika, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 1/2 cups Arborio rice…
1/2 cup dry sherry (I used white wine because it is what I had and is traditional for making risotto), 3 cups chicken broth, 1 cup bottled clam juice, 1 lb medium deveined, peeled and roughly chopped shrimp and 1/2 cup finely grated Parmesan.
Although the cooking time is reduced thanks to my Instant Pot, take the time do to all the food prep in advance so once you start cooking, everything is ready to go into the pot. Seriously, this will make your life so much easier.
Melt the butter in your pressure cooker with the browning function selected. Mine only has a sauté button and it gets damn hot so I put the butter in while it was heating up. Once melted I also add the onions and roasted red peppers stirring often, right away.
After four minutes stir in the oregano, paprika, salt and pepper for less than a minute.
Add the rice and stir for a minute.
Add the wine and stir until absorbed, a couple of minutes.
Then stir in the broth…
And the clam juice.
I cancelled the sauté setting and then locked the lid onto the pot. I selected the rice button for 10 minutes (or you can just select high pressure for 10 minutes).
Quick release and add the chopped shrimp. Stir for a little while until it turns pink.
Then add the Parmesan. Stir and serve.
Holy cow, this was delicious! The consistency was perfect. Creamy, it had movement, it wasn’t gooey and the flavour was astounding. Like at a five star restaurant.
Now of course you could just use the broth and wine, skip the clam juice and shrimp to make this a non-seafood risotto, no problem. But for me? This was one of the biggest foodie treats I have had for a while. I went out and spent a little extra on ingredients for this dish because the more I try recipes from Make the Most of Your Pressure Cooker by Bruce Weinstein and Mark Scarbrough, the more I trust them. I give this recipe five out of five wooden spoons but honestly, I would give it six out of five if I could.
I can not believe it. A technique for making risotto that I can actually do AND save a ton of time and energy thanks to my Instant Pot. Honestly, is there anything a pressure cooker can’t do?!