Author Notes

Making risotto in a pressure cooker is not only fast, it is easy. There is no standing over a hot stove stirring slowly. Instead, almost everything goes in the pot up front and, after a few minutes of checking e-mail or typing on the blog, the risotto is ready.



This risotto would make an excellent vegetarian main course or could be served on the side of a good piece of simply grilled fish. I am looking forward to making this risotto with fresh artichokes and peas when they come in at the farmers' market, but for now, the frozen versions are mighty tasty.



—[email protected]

Test Kitchen Notes

The pressure cooker method to cook the risotto worked very well. I didn't have to heat stock or worry about stirring. The risotto was cooked through but still had a nice bite and good amount of structure left to it. There was a slight bit of sauce that was remaining, which was ideal. The flavor of the risotto was good and we enjoyed it with caramelized scallops. However, what we really missed about this recipe was that there was no cheese, which was pretty funny considering this recipe is from [email protected]! We liked the added flavor of parmesan though maybe not everyone needs cheese in their risotto. Overall, if you are in the mood for a bright saffron-flavored risotto, put down your spoon, get out your pressure cooker and give this method a go. - monkeymom

—The Editors