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Pressure Cooker Butternut Risotto
Recipe

Chef Jaxon

Pressure Cooker Butternut Risotto

Makes 2 main servings, or 4 side dishes

In less than 10 minutes, risotto can be a great side dish for grilled chicken or pork.  For a main dish, add leftover vegetables such as mushroom, broccoli, or peas.

Special kitchen tools and equipment: 4 quart or larger  pressure cooker

2 tablespoons  unsalted butter, clarified                     1/4 cup dry sherry, warm

1 large shallot, minced                                                2 tablespoons  real maple syrup

3/4 cup Carnarolli rice (or arborio)                              3 tablespoons sherry vinegar

½ (1 ½ cups) Butternut squash, peeled,                      2 tablespoons minced Italian parsley

seeded,  cut into ½ inch pieces                                   3 + 1 tablespoons  freshly grated Parmesan,

1 ½ cups chicken stock, hot                                        plus  more to taste

1 tablespoon butter, to finish

1.  Heat 2 tablespoons  of the butter in a 4-quart or larger pressure cooker over medium heat.  Add minced shallots and cook, stirring often, until soft, 4-5 minutes.  Add the rice and stir until the grains are well coated with the melted butter.  Add Butternut squash pieces and saute 1 minute.

2.  Combine chicken stock, and  sherry and pour over rice.  Stir in  maple syrup and sherry vinegar; lock lid and bring to high pressure.  Cook on high for 6 minutes.  Using quick release feature or by running the pot under cold water.   When pressure is completely dissipated   Unlock and remove the lid away from you then check the rice doneness and the amount of liquid remaining (if any).

3.  If the rice needs a bit more cooking, put the pan, (uncovered) back on medium-high heat and cook, stirring until the rice is al dente and the risotto silky and creamy, NOT soupy.

Remove from heat and stir in the remaining 1 tablespoons  butter, parsley, 3 tablespoon  Parmesan, salt and pepper to taste.  Allow to set, undisturbed for 2 minutes before serving.

4.  Serve in warm dishes. Sprinkle grated Parmesan over the top.