My all time favorite risotto! I used to never make it because i was so scared I was going to ruin it and after making this risotto it changed my life thank you kenji for your amazing techniques and recipes
I added about a pound of frozen chicken thigh pieces to the mixture right before cooking (and took out about 1/4 cup of the stock so it didn't stay too liquidy). The combination of the chicken and the mushrooms was delicious, and the chicken was cooked to a perfect texture.
Usually but not always :) One favorite is "Risotto alla Parmigiana" with just butter and parmigiano. Or with Radicchio (I am not sure if it is chicory in english but here is the photo c8.alamy.com/comp/B8WC2Y/the-late-red-radicchio-of-treviso-radicchio-rosso-di-treviso-tradivo-B8WC2Y.jpg )
BTW, I love your book! I too apply science to cooking. I am a Chemist and write the monthly column on Science and Cooking in the italian edition of Scientific American, and wrote a few books about it (in Italian)
Excellent recipe! Gooey and creamy in a way my stovetop risotto never is. My only caveat was that my Instant Pot insert wasn't wide enough to evaporate all of the liquid generated by 1.5 lbs of mushrooms in a timely manner; it took close to 40 minutes to sweat everything down. Next time, I'll cook the mushrooms and onions in a wide sauté pan, and then transfer it to the Instant Pot.
This is the biggest reason that I ditched the electric pressure cooker and went with stovetop. For one, I can get access to all the intense heat that I need for things like searing meats & veggies, or reducing liquids. I don't need some lawyers worried about a safety lawsuit telling me how much heat I am allowed. Plus, it's just one less thing to go wrong. With the instant pot, if the electronics fail, it's done for. I got an 8.5qt Zavor for less than the price of the 6qt IP and I sold my electric one, and now I can make large batches of stocks, too!
Me too! I gave the electric pressure cooker away and bought a German stovetop pressure cooker. No more shutting down while browning. Also higher pressure too! Absolutely LOVE it!
Right, I am Italian but by no means a risotto guru (actually properly learnt how to master it after watching a Jamie Oliver so...)! Cool recipe and nice idea to make it 15min quicker... but I promise that if your pot is non sticky, temperature not too high, and you add stock a bit at a time... no need to stir at all!
My next purchase really needs to be a pressure cooker. Though the stovetop version of this recipe turned out perfectly too, even with me messing up the recipe (you can see it in the video I posted, I add the stock at the wrong time)
This is delicious! But 30 minutes total cook time listed on the serious eats site is extremely optimistic in my opinion. I'm not the quickest cook in the world but a 3 times/wk cook in my house I'm no slouch either. Gathering up ingredients and prep time included, this is more like a 2 hour dinner. Just an honest assessment of a super tasty meal!
Drats I have an old style pressure cooker, with a wee weight that hisses as it cooks. I'm flyin blind as it has no brand name nor instructions. So far my attempts leave a thin burnt layer on the inside bottom and almost - almost too wet but stirring sorts that out.
I have a question about stovetop vs counter pressure cookers as I am looking to buy a counter one. I remember you said somewhere on reddit that you cook things a bit longer in the counter pressure cooker because it doesn't reach the same amount of pressure. Did you say that you added 10-15% extra time to the recipe if cooked on the counter? I can't find that old comment and was wondering if that was the accurate number.
J. Kenji López-Alt No I get that but I just wanted be a 100% to confirm you add 10-15% time while adapting recipes for the countertop due to the lower pressure? Thanks and sorry for being pedantic.
Have you ever ran an experiment making risotto on the stovetop with the traditional method vs pouring all the ingredients in and covering it? I'm just curious about the results.
@@smoothshooter haha cheers. Follow the recipe closely and you will have good results. In the intervening time I also tried his pressure cooker risotto which is on this channel from back when Kenji used his customer service voice. It was pretty not bad on the first try. Good luck
Question: Should the rice for risotto be rinsed? I'm accustomed to rinsing all rice, but I don't rinse the rice (I use Valencia) because I feel the extra starchiness might help make it creamier.
Kenji microwaved and discarded the cut-up scraps (like stems and stuff) that he uses to infuse into the stock for extra mushroom flavor. It is not the same as the actual mushroom caps sautéed and made into the risotto.
This looks delicious... except for the mushrooms. I have tried to like them, but I just don't. I've always made risotto in the PC but with full pressure (12-15 PSI), and if the timing is not perfect it sticks. I will try the low PSI next time. Thanks
Try something like white wine vinegar or apple cider vinegar diluted with a little water. You'll get the brightness and acidity that the wine is meant to bring without the alcohol. It's not a perfect solution, but if you can't have alcohol some diluted vinegar will do in a pinch.
2 questions: you say high pressure but you write low pressure, so which one is it? and I have same breville pressure cooker with risotto function. should I ignore it?
Because if he "just cook just the traditional way" a whole bunch of people like me who are not professional chefs would never ever make risotto. Or halal cart style chicken. Or any number of other recipes that he makes very accessible without sacrificing flavor.
Still one of my favourite recipes after all these years, thanks Kenji!
Great recipe, I just made it on the instant Pot on Hi pressure (10-12psi) for 5 min and it turned out spectacular!!
Thanks for sharing!!
made this in the instantPot @ low pressure for 7 minutes. delicious!
My all time favorite risotto! I used to never make it because i was so scared I was going to ruin it and after making this risotto it changed my life thank you kenji for your amazing techniques and recipes
Be aware of using red miso paste, it's much stronger than the white and yellow miso, and will totally overpower the dish. Learned my lesson.
uh oh...I just put red miso in mine...
Why did you use red though?
Do this recipe all the time. Absolutely delicious! Creamy. So good! Thanks for sharing.
I tried this recipe the other day and was really impressed with how good the risotto turned out. Great stuff!! Thanks for sharing the recipe.
I added about a pound of frozen chicken thigh pieces to the mixture right before cooking (and took out about 1/4 cup of the stock so it didn't stay too liquidy). The combination of the chicken and the mushrooms was delicious, and the chicken was cooked to a perfect texture.
I've tried this recipe many times. It is AMAZING
Nice! (but as an Italian from Milan I would use only butter, not oil ;) )
Dario Bressanini and some saffron I presume? ;)
Usually but not always :) One favorite is "Risotto alla Parmigiana" with just butter and parmigiano. Or with Radicchio (I am not sure if it is chicory in english but here is the photo c8.alamy.com/comp/B8WC2Y/the-late-red-radicchio-of-treviso-radicchio-rosso-di-treviso-tradivo-B8WC2Y.jpg )
Oh I love risotto w/ radicchio!
BTW, I love your book! I too apply science to cooking. I am a Chemist and write the monthly column on Science and Cooking in the italian edition of Scientific American, and wrote a few books about it (in Italian)
Excellent recipe! Gooey and creamy in a way my stovetop risotto never is. My only caveat was that my Instant Pot insert wasn't wide enough to evaporate all of the liquid generated by 1.5 lbs of mushrooms in a timely manner; it took close to 40 minutes to sweat everything down. Next time, I'll cook the mushrooms and onions in a wide sauté pan, and then transfer it to the Instant Pot.
This is the biggest reason that I ditched the electric pressure cooker and went with stovetop. For one, I can get access to all the intense heat that I need for things like searing meats & veggies, or reducing liquids. I don't need some lawyers worried about a safety lawsuit telling me how much heat I am allowed. Plus, it's just one less thing to go wrong. With the instant pot, if the electronics fail, it's done for. I got an 8.5qt Zavor for less than the price of the 6qt IP and I sold my electric one, and now I can make large batches of stocks, too!
Me too! I gave the electric pressure cooker away and bought a German stovetop pressure cooker. No more shutting down while browning. Also higher pressure too! Absolutely LOVE it!
Right, I am Italian but by no means a risotto guru (actually properly learnt how to master it after watching a Jamie Oliver so...)! Cool recipe and nice idea to make it 15min quicker... but I promise that if your pot is non sticky, temperature not too high, and you add stock a bit at a time... no need to stir at all!
Made this yesterday and it turn out great!!!
Delicious
Can you tell us what kind of machine you are using, and perhaps comment on how you feel it performs? I am in the market. Thank you.
it's probably an instant pot. they are nice and affordable
It's a Breville Fast-Slow Pro. Works great, it's the best electric pressure cooker on the market. Instantpot is also fine and cheaper.
My next purchase really needs to be a pressure cooker. Though the stovetop version of this recipe turned out perfectly too, even with me messing up the recipe (you can see it in the video I posted, I add the stock at the wrong time)
This is delicious! But 30 minutes total cook time listed on the serious eats site is extremely optimistic in my opinion. I'm not the quickest cook in the world but a 3 times/wk cook in my house I'm no slouch either. Gathering up ingredients and prep time included, this is more like a 2 hour dinner. Just an honest assessment of a super tasty meal!
Drats I have an old style pressure cooker, with a wee weight that hisses as it cooks. I'm flyin blind as it has no brand name nor instructions. So far my attempts leave a thin burnt layer on the inside bottom and almost - almost too wet but stirring sorts that out.
I have a question about stovetop vs counter pressure cookers as I am looking to buy a counter one. I remember you said somewhere on reddit that you cook things a bit longer in the counter pressure cooker because it doesn't reach the same amount of pressure. Did you say that you added 10-15% extra time to the recipe if cooked on the counter? I can't find that old comment and was wondering if that was the accurate number.
atviking yes but at low pressure a countertop cooker works just like a stovetop. Most stovetop have a higher max temp.
J. Kenji López-Alt
No I get that but I just wanted be a 100% to confirm you add 10-15% time while adapting recipes for the countertop due to the lower pressure? Thanks and sorry for being pedantic.
Have you ever ran an experiment making risotto on the stovetop with the traditional method vs pouring all the ingredients in and covering it? I'm just curious about the results.
This is actually covered in depth in Kenji's food lab book where he has a relatively low stir Risotto recipe.
@@RKintheWild I don't know if anyone has called you this before but thank you hero.
@@smoothshooter haha cheers. Follow the recipe closely and you will have good results. In the intervening time I also tried his pressure cooker risotto which is on this channel from back when Kenji used his customer service voice. It was pretty not bad on the first try.
Good luck
Hi for 1 cup rice what would be the liquid ratio
Question: Should the rice for risotto be rinsed? I'm accustomed to rinsing all rice, but I don't rinse the rice (I use Valencia) because I feel the extra starchiness might help make it creamier.
Kenji tested the matter some years ago: www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
Nelumbo Nucifera Thanks! I should have checked first.
for this recipe no, don't rinse the rice!
What does the wine do vs other liquid? Is it that big of a boost of flavor?
Adds acidity.
What setting do you use on the pressure cooker in order to cook with it open?
Most have a sauté setting, for browning meats and sautéing veggies
My pressure cooker only goes to 12 psi will this work? Anyway
Why do you microwave and discard the mushroom and also saute but keep the mushroom? Seems overly complicated.
Kenji microwaved and discarded the cut-up scraps (like stems and stuff) that he uses to infuse into the stock for extra mushroom flavor. It is not the same as the actual mushroom caps sautéed and made into the risotto.
@@mrcrobato Makes sense thx!
Can I double the recipe?
What brand of pressure cooker is that?
Says right on the lid that it is a Breville
POV recipes please
This looks delicious... except for the mushrooms. I have tried to like them, but I just don't. I've always made risotto in the PC but with full pressure (12-15 PSI), and if the timing is not perfect it sticks. I will try the low PSI next time. Thanks
how do i make ti without pressure cooker :(
saucepan on a stove
Man his videos were really different before he started doing the POV stuff
What can I substitute the wine with? Something non alcoholic please.
The alcohol evaporates so at the end you only get the taste.
Try something like white wine vinegar or apple cider vinegar diluted with a little water. You'll get the brightness and acidity that the wine is meant to bring without the alcohol. It's not a perfect solution, but if you can't have alcohol some diluted vinegar will do in a pinch.
Just omit it. It's only to add depth of flavour. Same with the stock, you can just use plain water.
I used sake...since we had miso & soy sauce...I also used shiitake mushrooms lol
@@buatt Evaporates into where? This is a pressure cooker, it keeps in everything. It would take over 3 hours to cook off the alcohol
It was not good with the miso paste
why do americans pronounce it ree-zow-tow and not ri-sott-o aka italians.... regional differences i suppose.
sorry to be the usual italian food nazi but always add butter along with parmigiano, after the risotto is done cooking! it's what makes the dish!
mine burnt and stuck to the bottom of the pot
Add more liquid. Rice burns if there's no or very little liquid.
2 questions:
you say high pressure but you write low pressure, so which one is it?
and I have same breville pressure cooker with risotto function. should I ignore it?
also using the settings you mentioned in exact same pressure cooker, it turns out mushy compared to the one on your video.
Sorry but I didn’t like it.
Why everything you do is wrong , just cook traditional way. Im not italian, im just a professional chef
Because if he "just cook just the traditional way" a whole bunch of people like me who are not professional chefs would never ever make risotto. Or halal cart style chicken. Or any number of other recipes that he makes very accessible without sacrificing flavor.