Making risotto in a pressure cooker is one of those rituals that, once you start, you wonder why you have done so more often. Like pressure-cooked polenta, the risotto texture is spot on - just as creamy as a one prepared the standard way, and it cooks in less time. This recipe incorporates sour butter – if you don't feel like making it an advance, just substitute it with very cold butter.
Pressure Cooker Risotto With Sour Butter and Radishes
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Ingredients for 4
12 oz. vialone nano rice
10 oz. butter
½ cup white wine
¼ cup white vinegar
20 radishes
2 shallots
2¾ cup vegetable broth
radicchio leaves and cabbage
Parmigiano-Reggiano DOP
extra-virgin olive oil
salt
pepper
Make ahead
Prepare the sour butter at least two hours in advance (or the day before). This condiment combines the fat for creaming with the aromas of the sauce and the acidity of the wine. Slice the shallots and cook them with the white wine and vinegar over medium heat, until the liquid is reduced to around ½ cup. Add 9 oz. butter, melt it over low heat – it must not fry. As soon as it’s melted, filter it into a container and leave it to cool, then seal and refrigerate for 2 hours.
Toast and cook
Heat 3 Tbsp. oil in the pressure cooker, add the rice, and toast it for 3 minutes. Then pour in 2¾ cup hot vegetable broth. Seal the pot and, when the whistle blows, lower the heat and cook for 6 minutes.
Batch
After 6 minutes, release the pressure, open the pot, and mix the risotto, adding salt. Then whisk it with 2 oz. grated Parmigiano and ¼ cup. sour butter. (The remaining sour butter well sealed in the fridge for 1 week). If not using sour butter, just use ½ stick of very cold butter.
Finish
When the rice is cooking, prepare the radishes. Cut them in half and roast them in a pan in frothy butter with salt and pepper. Plate the risotto and complete each dish with the radishes. Finish with small pink radicchio leaves and colored cabbage sprigs.