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Risotto with Gruyere and Parmesan (Pressure Cooked)

Risotto with Gruyere and Parmesan (Pressure Cooked) is a grains recipe made with Butter, Olive Oil, Onions, Arborio Rice, and Vegetable Or Chicken Stock. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/3 cup
• 1 1/2 cup
• 3 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Heat the butter and oil in the cooker.

2. 2

   Saute the onion until soft but not brow n, about 2 minutes.

3. 3

   Stir in the rice, making sure to coat it thoroughly with t he fat.

4. 4

   Stir in 3 1/2 cups of the stock (watch for sputtering oil).

5. 5

   Lock the lid in place and over high heat bring to high pressure.

6. 6

   Adjust the heat to mai ntain high pressure and cook for 6 minutes.

7. 7

   Reduce pressure with a quick relea se method.

8. 8

   Remove the lid tilting it away from you to allow any excess steam t o escape.

9. 9

   Taste the rice, and if it's not sufficiently cooked, add a bit more stock as yo u stir.

10. 10

    Cook over medium heat until the additional liquid has been absorbed an d the rice is desired consistence, another minute or two.

11. 11

    When the rice is rea dy, stir in the Gruyere and Parmesan, and add salt to taste.

12. 12

    Serve immediately

13. 13

    Serving suggestion: serve with a tossed salad