You may also like
Categories:
butter shallot garlic Carnaroli Rice prosecco prosecco chicken broth cheese thyme fresh ground black pepper
Viewed: 56 - Published at: 3 months agoIngredients
- 1 1/2 tablespoons butter
- 2/3 cup shallot, finely chopped
- 3 garlic cloves, minced
- 1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
- 1/2 cup prosecco or 1/2 cup other sparkling wine
- 1/2 cup prosecco or 1/2 cup other sparkling wine
- 3 cups fat-free reduced-sodium chicken broth
- 1 3/4 ounces fresh parmigiano-reggiano cheese, grated
- 1 teaspoon fresh thyme leave
- 1/4 teaspoon fresh ground black pepper
- 1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)
Method
- Heat a 6-quart pressure cooker over medium-high heat.
- Add butter to cooker, swirl until butter melts. Add shallots; saute 2 minutes.
- Add garlic; saute 30 seconds; stirring constantly.
- Add rice; cook 1 minute, stirring constantly.
- Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
- Add another 1/2 cup Prosecco, and add broth.
- Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
- Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, holding it to keep steam away from you.
- Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
- Let stand 4 minutes to thicken.
- Top risotto with shaved Parmigiano-Reggiano cheese.
- Serve immediately in 3/4-cup servings.
