Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker - cooking recipe

Ingredients

1 1/2 tablespoons butter
2/3 cup shallot, finely chopped
3 garlic cloves, minced
1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
1/2 cup prosecco or 1/2 cup other sparkling wine
1/2 cup prosecco or 1/2 cup other sparkling wine
3 cups fat-free reduced-sodium chicken broth
1 3/4 ounces fresh parmigiano-reggiano cheese, grated
1 teaspoon fresh thyme leave
1/4 teaspoon fresh ground black pepper
1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

Preparation

Heat a 6-quart pressure cooker over medium-high heat.
Add butter to cooker, swirl until butter melts. Add shallots; saute 2 minutes.
Add garlic; saute 30 seconds; stirring constantly.
Add rice; cook 1 minute, stirring constantly.
Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
Add another 1/2 cup Prosecco, and add broth.
Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid, holding it to keep steam away from you.
Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
Let stand 4 minutes to thicken.
Top risotto with shaved Parmigiano-Reggiano cheese.
Serve immediately in 3/4-cup servings.