RECIPES
95
FAGOR’S NEVER FAIL RISOTTO
Serves: 4
10 minutes, RISOTTO function
Only 10 minutes to cook a perfectly creamy risotto. If you only use your electric
pressure cooker for one dish, this is it!
2 tablespoons olive oil
¼ cup diced onion or shallot
1 cup Arborio rice
2 cups chicken broth
¼ cup white wine
1 teaspoon saffron threads
¼ grated Parmesan cheese
1 tablespoon freshly minced parsley
½ cup heavy cream
Use the SAUTÉ setting to sauté the onions and rice until the onion is translucent,
about 5 minutes. Turn off the SAUTÉ setting. Add the broth, wine, heavy cream
and saffron. Close and lock the lid of the multi-cooker and select the Risotto
Function. Set the timer for 10 minutes. When done, release the pressure and
open the cooker. Stir in the cheese and parsley. Serve.
CREAMY GRUYÈRE AND PARMESAN RISOTTO
Serves: 4
6 minutes, RISOTTO function
Gourmet cheese risotto in minutes
2 tablespoons of sweet butter
1 tablespoon olive oil
1 tablespoon minced garlic
1 ½ cups Arborio rice
4 cups chicken stock
1 cup grated Gruyere cheese (4 oz)
¼ cup grated Parmesan cheese
½ cup heavy cream
Salt and pepper to taste
Heat the butter, oil and garlic in the cooker on the SAUTÉ setting. Sauté the garlic
until soft but not brown, about 2 minutes. Stir in the rice, making sure to coat it
thoroughly. Pour in the stock. Close and lock the lid of the multi-cooker and press
the RISOTTO setting. Once the RISOTTO setting is complete release pressure.
Add heavy cream and allow the risotto to rest on the KEEP WARM function with
the lid on for about 5 minutes. Then open the lid, stir in the Gruyère and Parmesan
cheeses, add salt to taste. Serve immediately.
