Photo: Randy Mayor
4 servings (serving size: 1 cup)

How to Make It

Heat oil in a 6-quart pressure cooker over medium heat until hot. Add rice and onion, and sauté 1 minute. Stir in wine and broth. Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat, and let stand 5 minutes. Place pressure cooker under cold running water. Remove lid, and stir in the tomatoes, parsley, pepper, and prosciutto. Cook, uncovered, over medium-high heat 3 minutes, stirring constantly. Stir in cheese. Garnish with parsley sprigs, if desired.

Ratings & Reviews

NancyFarinas's Review

March 28, 2013
Great recipe! Even leftovers were delicious. First recipe using my new pressure cooker and turned out perfect.

AndreaShark's Review

March 03, 2013
This is such a quick and easy way to make risotto. We've made it several times now, and it's been delicious each time.