Cooking risotto is sometimes a tough affair. The Italian court has a good reputation for diva-like airs. So that it tastes the way it should taste and has the perfect consistency, you need a little patience – and a strong mixing arm. Because risotto doesn’t cook itself. It needs a lot of attention, if it doesn’t get it, it quickly becomes bitchy. And the creamy rice dream turns into a solid lump. But there is another way – with the pressure cooker method. It’s the perfect way to get the risotto perfectly on the plate with minimal effort.
The matter is scratched within a few minutes. Nobody has to stand rooted to the ground next to the cooking pot for half an eternity. The eternal stirring has an end. This makes the risotto interesting for everyone who doesn’t have enough time or patience to dedicate themselves to the preparation. The pressure cooker turns the fine art of risotto cooking into a simple and fast affair.
As usual, with this method, what needs to be fried is first fried briefly and the rice is roasted. Then comes the liquid. So far everything as usual. The trick: If the risotto is prepared in the pressure cooker, the chef has already done his duty here. All you have to do is put the lid on and the pot does the rest. Once the pot has generated the necessary pressure, cooking is very quick. The risotto is ready to eat within six minutes.
The important thing is that less liquid is required for preparation in the pressure cooker. Because unlike conventional preparation, this does not evaporate in the pot. The rule of thumb is that with this cooking variant, only half as much broth as usual needs to be added. So for two cups of rice, that would be four cups of broth.
Rice cooker test: Click here for the rice cooker comparison.
