Pressure Cooker Pumpkin & Squash Risotto

Andrea Accordi, Executive Chef at Four Seasons Hotel Prague, created this wonderful recipe with a Pressure cooker. Cooked in only 7 minutes, give it a few minutes to rest and voila… you have a sophisticated dish ready in no time. Many people are scared of pressure cookers and you hear horror stories or beans exploding and the lid flying throughout the kitchen, but today’s new models are safe and so easy to use. I have used this recipe with various vegetables, truffle cream and of course with saffron. They are all delicious and so versatile. You can use both Arborio or Carnoroli rice. Arborio is wider and longer and not quite as starchy as Carnoroli; which is known as the “king” or “caviar” of risotto, is said to produce the creamiest risotto.

INGREDIENTS
1 Small french Shallot minced finely
1 Cup of Carnaroli Rice
2 Cups of Chicken broth
1 1/2 Cup of Pumpkin / Butternut Squash cut in small cubes
1/2 Teaspoon Salt
1/2 Cup of Parmesan Cheese
3 Tablespoon butter
Pepper to taste

PREPARATION
If you have a pressure cooker… this is now the time to use it ! The recipe is simple enough.
As shown above, simply put the chopped shallot in the pressure cooker pan and at medium heat, saute the shallot to remove as much liquid as possible, for about 1 minute or so. Add the rice and the mix well.
Add the chicken broth and mix well and close the lid. Bring to a high pressure and reduce to a minimum.
Cook for 7 minutes at very low heat… no more.
After 7 minutes, open the lid and add the butter, the parmesan cheese and mix.
Let the rice rest for 10 minutes with the lid on.
If it becomes too thick, pour in 1/2 cup of white wine or chicken broth.
Serve in bowls and add a sprinkle of parmesan and a good dash of ground pepper.
You can double or triple the recipe – Simply double the liquid for every cup of rice and adjust the cheese & butter accordingly.

INGREDIENTS

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