I had three children in five years, which is my sorry/not sorry explanation for using a screen as a babysitter for, oh, most of their formative years. Fortunately, they emerged with high IQs and appropriate BMIs, and their brains never oozed from their ears. However, they did pick up an unwavering fondness for all things advertised. If I can’t find my keys, they suggest swapping my designer tote for the Buxton Organizer, a jaunty $19.99 faux leather “as seen on TV” handbag. When we buckle up, they inquire if my car insurance comes with accident forgiveness. And when we locked down, they thought a pressure cooker would help us make mouthwatering meals in minutes.
They were right.
I am obsessed with pressure cooker risotto. It’s as comforting as the traditional recipe, but with minimal stirring. It’s creamy, even though there’s no dairy. It’s fast, coming together in about 15 minutes, most of which is hands-off. And it’s flexible, working with almost any fresh or frozen veggies, and dried fruit, you have on hand. Serve it alone as an inexpensive main dish, or on the side to make your favorite chicken breast recipe feel fancy.
The only thing this recipe can’t do is use regular long-grain rice. You need starchy Arborio to make risotto, since it’s the starch that creates the saucy texture. In fact, I want all of the velvety goodness, so I don’t even rinse the Arborio before cooking. But if you’re limiting trips to the market and only have long-grain white rice in your pantry, reduce the broth to a single cup and the cook time to 3 minutes. Then call it a pilaf, so there’s truth in advertising.
Credit: Kellie Hynes
Credit: Kellie Hynes
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