I have had this dish waiting in the wings for a while. After posting a pressure cooker chili recipe, I decided that I should post this pressure cooker recipe as well! Until recently, I have been using my pressure cooker almost exclusively for risotto. It makes such a delicious and special meal a quick weeknight dinner. The BEST. I incorporated my CSA broccoli rabe into this version. The grilled lemon adds something bright and special to the finished dish- really putting it over the top. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Isaac Becker. I adapted the recipe to make it in a pressure cooker as well as by increasing the amount of stock and broccoli rabe. We skipped the mascarpone- I am sure it would be lovely but we didn’t miss it! 🙂
Yield: Serves 6
- 1/2 lemon, thinly sliced crosswise
- olive oil, for brushing
- 3/4 pound broccoli rabe, trimmed and cut into large pieces
- 5 cups vegetable or chicken stock (6 cups is using in lieu of wine)
- 6 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- coarse salt, to taste
- 1 1/2 cups arborio rice (about 3/4 pound)
- 1 cup dry white wine (stock can be substituted, if desired)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped flat-leaf parsley
- freshly ground black pepper, to taste
- mascarpone, for serving, optional
- Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Dice.
- Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
- In a 5 to 7 quart pressure cooker, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the rice and cook, stirring, until coated and opaque, about 2 to 3 minutes.
- Add the stock and wine (if using) and stir.
- Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
- Release the lid according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
- Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 2 minutes.
- Season with salt and pepper to taste. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone, if desired.
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