Four Cheese Italian Risotto

Pressure cookers should no longer be feared, they have come a long way since the ones your parents used many years ago. A good, quality, pressure cooker will not only provide you with a safe piece of equipment that you can use on a regular basis, but with a plesant cooking experience. Pressure cookers also cut down on your electricity or gas use, along with the cooking time which is a great help alone in today's hectic lifestyles . This recipe, for example, would normally require one hour of labor intensive cook time, constant stirring, and the person doing the cooking would have to be constantly adding liquid. This recipe requires only seven minutes of cook time and is not only easy to make, it is quite good to eat.

Ingredients:

2 Tbsp of butter I prefer to use unsalted to cut down on my salt intake and keep my doctor happy, but salted can be used too.
1 Tbsp of olive oil
2 Tbsp of dehydrated or freeze-dried onion (minced)
1 Tsp of minced garlic
1 Tsp of Pizza & Pasta Seasoning (optional)
2 cups of risotto, otherwise known as arborio rice
½ cup of white cooking wine or dry white wine
4 ½ cups of water mixed with 2 teaspoons of dried Chicken Bouillon You can use canned chicken bouillon, but the recipe will be a little more salty.
1/2 to 1/3 cup of grated Parmesan or a mix of hard, white, Italian cheeses such as Asiago, Grana Padano, mizithra, etc.
1 Tsp freshly ground nutmeg
Salt and pepper to taste

Directions:

On medium heat, place the butter, olive oil, onion, and garlic in the pressure cooker.

Stir until the butter has melted, being certain not to let the butter turn brown. If the butter burns, you must start over as it will greatly effect the taste of the dish.

Add the seasonings and the risotto to the mixture in the pressure cooker, stirring just long enough to coat the risotto with the mixture.

Briefly remove the pan from the heat and then add the cooking wine.

Using a wooden spoon, deglaze the bottom of the pan being sure to scrape any bits of onion or garlic.

Add only four cups of the chicken bouillon mixture and return to high heat, stirring the risotto to incorporate it.

When the mixture begins to simmer, put the pressure cooker lid on according to the manufacturer’s directions.

Once the pressure cooker is cooking at high pressure, reduce the heat to medium-low, while maintaining the pressure and cook for seven minutes.

Once the cooking time has expired, remove the pressure cooker from the heat source and release the pressure via quick-release method.

Carefully open the pressure cooker with the lid facing away from you to keep from injuring yourself.

Add the remaining one-half cup of chicken bouillon mix, cheese, salt, pepper, and freshly ground nutmeg.

Stir to incorporate and serve immediately.