Adapted for the Pressure Cooker by Chef Xav. Serves 6-8
1 tsp. olive oil
1 medium onion
2 cups Risotto rice, also called Arborio rice
½ cup dry white wine
1L chicken stock (I use Continental Stock Pots – low salt)
¾ cups water
Salt and ground black pepper
In 6-quart pressure cooker, heat oil over medium heat. Add onion and cook 5 minutes or until golden, stirring occasionally. Stir in rice and cook 2 minutes, stirring frequently. Stir in wine and cook 30 seconds or until evaporated.
Stir stock, water, and fresh black pepper into mixture.
Cover pressure cooker, lock lid and bring up to high pressure. (On a high temperature on your element)
Once the indicator pops up reduce heat to obtain gentle, steady release of pressure. Cook 7 minutes (use timer!), adjusting heat as necessary to maintain constant pressure during cooking.
Remove pressure cooker from heat and reduce pressure quickly. I put the whole pot into the sink, turn the cold tap on until the indicator goes down).
Remove cover and stir in your chosen flavourings, season. Cover cooker and let stand 5 minutes.
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