Risotto - Cook's essentials CEPC660 Owner's Manual

Risotto

3 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Italian arborio or other short grain rice
2-1/4 cups chicken or vegetable stock or canned, low-sodium broth
1/3 cup grated Parmesan cheese
black pepper
1. Place Removable Cooking Pot in Pressure Cooker. Add butter.
2. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
3. Add the chopped onion and sauté until soft. Add the rice and
sauté 2 minutes. Pour in the stock or broth and stir to mix. Place
Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODE Button for HIGH PRESSURE.
6. Press COOK TIME Button until 10 minutes appears on
the Display.
7. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 10 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button
until it beeps.
8. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator Rod will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid. Stir in the Parmesan cheese and black pepper to taste.
Makes 4 servings
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