Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 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. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
This is outstanding. I have made it a few times now and it is consistently perfect with wonderful flavor. I added some fresh tarragon and sautéed wild mushrooms at the end. It was delicious, and I am not a big fan of risotto. My husband is, so I wanted to perfect it for him. I have tried many other recipes in the past, but this one by far had the best flavor and had the most consistent results. This won't disappoint!
I couldn't believe how easy this recipe was! I just started using my pressure cooker (I was too afraid previously - what wasted time!!). I love making risotto, and I couldn't believe I didn't have to stir forever!! I used prosecco from Trader Joe's (inexpensive) and my dinner guests had a glass along with the meal. Will make again!!
This was my first attempt using my new cuisinart pressure cooker and it won't be my last. This was great, prefect texture and done in 8 minutes without the constant stirring for 30 minutes with a treaditional recipe. The flavors were spot on and many things could be added to this risotto to make it a substantial meal.
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