Best 6 Red Wine Risotto With Chorizo 2 Qt Pressure Cooker Recipes

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

RED WINE RISOTTO WITH CHORIZO

Steps:

• Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
• Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
• Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

RED WINE RISOTTO WITH CHORIZO - 2-QT. PRESSURE COOKER

Steps:

• Over medium heat, render chorizo in pressure cooker. Remove chorizo but leave fat.
• Add olive oil and onions. Cook until the onions become translucent.
• Add the rice and stir for 3-4 minutes.
• Add the wine and cook until reduced. Add the stock.
• Secure the lid. Bring to high pressure, and turn heat to medium (or possibly lower) to stabilize at lowest temperature at which high pressure is maintained. From moment that high pressure was reached, cook for 5 minutes. Refer to your pressure cooker manual to check advised cooking times.
• Remove from heat. For Fagor, release pressure using cold water method. For other pressure cookers, follow recommended method for quick pressure release.
• Remove lid. Mix in the butter, cheese, peas, (herbs if any) and chorizo. Mix for a minute and season with salt and pepper to taste.

RED WINE RISOTTO

Steps:

• Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
• Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
• Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
• Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

RED-WINE RISOTTO

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.