Risotto is secretly one of my favorite dishes to indulge on when I'm home alone. It's just so nice to cook something that you enjoy while sipping on a light wine that isn't too bad for you. I'm using Brancott Estate’s wine as is naturally lighter in both sugar and calories
At the end of cooking this dish, you're all ready to sit on the couch and watch the Travel channel or Food Network, while enjoying this rich and creamy masterpiece you just created.
This risotto recipe can be made in many ways and with many different ingredients. What I love about it is that it's made in 35 minutes and the pressure cooker does the job so you don't have to constantly stand-and-stir.
My favorite recipe goes as follows..
4 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 1/2 cups Carnaroli rice
2 tablespoons Brancott Estate’s Pinot Grigio white wine
4 1/2 cups low-sodium chicken broth
coarse salt and freshly ground pepper
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas, thawed
3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
1 teaspoon finely grated lemon zest
2 minced garlic gloves
one pound peeled and deveined shrimp
1/4 cup mixed fresh herbs, such as tarragon and flat-leaf parsley
1. In a 6 quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion + garlic and sauté until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
2. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in remaining 1 1/2 cups broth, the asparagus and shrimp, cook on medium until asparagus is tender and shrimp is opaque, 5-7 minutes. Stir in peas, Parmigiano-Reggiano, lemon zest, mixed herbs and remaining 2 tablespoons butter. Serve immediately, topped with additional cheese.