Risotto with champagne in (any) pressure cooker / Spumante Risotto

Category: Dishes from cereals and flour products
Kitchen: italian
Risotto with champagne in (any) pressure cooker / Spumante Risotto

Ingredients

olive oil 1 tbsp
butter 2 tbsp
onion (large onion) 1 PC
rice for risotto (e.g. Arborio) 400 g
champagne (dry or semi-dry) 125 ml
salt 2 h l
ground white pepper 1/4 h l
Parmesan 3 tbsp
chicken broth (unsalted) 1 liter

Cooking method

  • The recipe works for any pressure cooker (I made it in my freshly purchased Instantpot Duo 7in1 multicooker pressure cooker)
  • ........................ .........
  • Usually risotto is made on "normal" dry white wine, but on champagne (in the original - Spumante), I have not tried it yet and I really liked it. The impression is that it turned out "lush" and juicier than usual. Although I haven't done it in a pressure cooker yet, there may be a "lush" effect because of this. One way or another - it's very, very tasty and simple.
  • Risotto with champagne in (any) pressure cooker / Spumante Risotto
  • I made on a "simple" (but quite high quality) semi-dry German champagne called "Little Red Riding Hood" (Rotkäppchen-Sekt) - an old German brand from East Germany, popular both in the "GDR" times, and today.
  • So:
  • 1. Turn the pressure cooker on to fry (in Instantpot - Sauté, Normal = medium heat)
  • 2. Add olive oil and 1 tablespoon butter and wait until melted completely.
  • 3. Add the onion, chopped into thin rings, and fry until tender.
  • 4. Add the rice and continue to fry, stirring constantly and not allowing it to stick or burn. At the same time, carefully monitor the rice: at first, the rice will become transparent, and then it will begin to turn white again and look dry. In this moment...
  • 5. ... add champagne. Continue stirring the rice until all alcohol has evaporated.
  • 6. Add broth, salt and pepper. If the broth is already salty, reduce the amount of salt accordingly
  • 7. Close the lid, set high pressure for 7 minutes (Instantpot: Manual, High Pressure)
  • 8. At the end of the program, immediately release the pressure by manually opening the valve. Open the lid and take out the risotto bowl.
  • 9. Add the remaining spoonful of butter, grated Parmesan to the risotto and mix well.
  • Bon Appetit!

Note

recipe from the book by Laura D.A. Pazzaglia "hip pressure cooking"
🔗

Lerele
I wonder how !! With champagne, I wouldn't even think of it ..
I will definitely try !! Thank you
Kara
Only risotto, no?
Franky
Kara, Yep, exactly
Already corrected. It's funny, of course, but in German they write with "S" (that is, with "s"), and in my "Russian" times we did not know such words at all, so I did not pay attention, because it did not hurt my eyes.
thanks for the hint!
Elena_Kamch
Franky, an interesting recipe! I have never done it with champagne, only with wine I must try this option
And no tomato additives?
Thanks for the recipe!
Where can I just get Little Red Riding Hood in our land ...
Franky
Quote: Elena_Kamch
Red riding hood
any champagne will do, with any cap you don't need sweets.
Anything can be added on this basis. Only then reduce the amount of broth if the additional ingredients are wet, so that the ratio of liquid and rice does not break. But I wouldn't add anything. Better to put it next to :-)
Elena_Kamch
Quote: Franky
But I wouldn't add anything. Better to put it next to :-)
Thanks, let's try! My daughter is very passionate about different risottos. Usually, however, tomato sauce was always made. It's time to try something new!

And I would like to ... yes ... just try Little Red Riding Hood. I need to show my daughter the recipe.Her main language at her university is German, I want to somehow stimulate her to volunteer in Germany

Franky
Quote: Elena_Kamch
I want to somehow stimulate volunteering in Germany
Also a method :-) Germany has a lot of its own "fizzy", not only this one. Little red riding hood just turned up under the arm in the store
but if interested, you can practice the language:
🔗
(and when you get bored - at the bottom right, you can switch to Russian or English)
Elena_Kamch
Thanks for the link! Otherwise, I just can't get you to exercise outside of school.
At school I loved the language so much, I ran to classes, like on wings, and now I relaxed something ...
Franky, post more interesting recipes
Babushka
Franky, cool! Believe me, this is delicious! I have been cooking with Lambrusco for a long time. And not only risotto ...
Franky
Quote: Babushka
Believe me, this is delicious!
so it seemed to me that it turned out tastier than with ordinary wine
Babushka
Franky, yeah! And fondue with Lambrusco is generally impossible to come off ...
Elena_Kamch
Quote: Babushka
And not only risotto ...
Babushka, Tatyana, How interesting! What else?
Franky
Babushka, it is generally difficult to break away from the correct fondue ... It is a deadly thing for a figure.
Elena_Kamch
Quote: Babushka
Lambrusco effervescent
But who is this? I don't know him ... Some kind of omission in education ...
Franky
Quote: Elena_Kamch
Lambrusco
Italian red champagne.
🔗
Elena_Kamch
Quote: Franky
Italian red champagne.
Whoa! Can you also do with red risotto?
How much I discovered for myself!
Franky
Quote: Elena_Kamch
can you make red risotto too?
well, you can try. Although it seems to me that white is better (or rather, more traditional). In general, it's a matter of taste. Try it and tell us!
Elena_Kamch
Good Today we will arrange advice on how to do it.
Arborio has already been bought.
Babushka
Elena, lamb with red, turkey with pink, quail with white. And what kind of buns on pink ... and much more ... We have Lambrusco like shoe polish at a shoe polish factory ...
Franky, sorry for the flood.
Elena_Kamch
Quote: Babushka
We have Lambrusco as shoe polish at a shoe polish factory ...
lucky! I'm going to go look for champagne today for this risotto
Florichka
I have long wanted to make risotto. I'll try at Stebe and with Lambrusco. I remember a real silk risotto that I ate in Florence. It was with Porcini, with truffle sauce and a slice of Crudo on a plate.

Risotto with champagne in (any) pressure cooker / Spumante Risotto

Elena_Kamch
Quote: Florichka
it was with Porcini, in truffle sauce and with a slice of Crudo on a plate
Florichka, Irinaprobably THIS was unforgettable!

And I don't even know such words ...

Florichka
Elena_Kamch, Helen under the spoiler photo. Porcini-porcini mushrooms, there was a season and all kinds of pasta were with them, and crudo was jamon, but on the menu they wrote like this. I hope the author will forgive a certain flood, but my word risotto is invariably associated with Italy.
Elena_Kamch
Florichka, Ira, thanks!
I also hope that I will forgive, we are talking about risotto ...
Franky
Florichka, Elena_Kamch, not only forgives, but also reads with pleasure
eye
Quote: Franky

Italian red champagne.
🔗
not only red, and white for sure, and pink, for sure

Quote: Babushka

And what kind of buns on pink ...

Tanya, buns are baked goods or what are you talking about?
Elena_Kamch
Quote: ok
not only red, and white for sure, and pink, for sure
Yeah, I saw this Lambrusco yesterday. Anything different, it turns out there is!
While they took just white brut for risotto, another time they decided to try it with pink
Franky
Elena_Kamch, waiting for the results
Elena_Kamch
Franky, we will cook today Yesterday we bought additional ingredients
Babushka
Quote: ok

not only red, and white for sure, and pink, for sure

Tanya, are buns baked goods or what are you talking about?
Tanya, these are buns. Very tasty. I am using Lambrusco from a series with small diagonal labels.
Elena_Kamch
Babushka, Tatyana, is there a recipe? Or maybe it's time to create a series of recipes with Lambrusco
Babushka
Elena, there is a recipe. I will definitely put it up in the near future.
Litter for offtopic.
Elena_Kamch
Franky, we made risotto Vkusnoooo I didn't notice a big difference between using wine and champagne
They ate so quickly that I didn't even have time to take a picture
Franky
Elena_Kamch, glad you liked! I think the taste is highly dependent on the wine. Before that, as a rule, I used dry Chаrdonney for risotto (a kind of serious Frenchman), and this time - a semi-sweet Little Red Riding Hood in bubbles :-) - it's no wonder that the taste is different.I think we need to experiment further ...
Elena_Kamch
Quote: Franky
I think we need to experiment further ...
Franky, I completely agree! This time they took brut. Now planning with pink Lambrusco
But not the whole bottle is used ... Risotto is a dangerous dish with frequent cooking. We have to dispose of the leftover champagne
Franky
Elena_Kamch, actually, this risotto was conceived just as an opportunity to dispose of the leftover champagne after the holiday :-) And not vice versa
Elena_Kamch
Aaaa ... But what to do if you want risotto, and the holidays are long over ...
Franky
Elena_Kamch, it is necessary - then it is necessary! You can't be led by circumstances, I think!
Elena_Kamch
Yes! Here, too, I agree! Moreover, I have never tried this pink Lambrusco in my life!
And then there will be risotto, and champagne to it Delicious!
cloud777
thanks for the recipe
Elena_Kamch
Made yesterday with pink Lambrusco
Rice almost did not change color. It turned out delicious!
Lisichkalal
I have a SOVIET semi-sweet since the New Year holidays. A gift from a Russian store in Germany. I don’t know what to do with it, but we’re afraid to drink)) and it probably won’t fit here? Semisweet.
Franky
Lisichkalal, my Little Red Riding Hood (the German champagne mentioned in the recipe) was also semi-dry - so I think it will be delicious. Do it! And then you will tell us
Helen
I think everyone will eat or not, my ...
Franky
Helen3097if rice is eaten - then it will be. There is nothing special here, strictly speaking. Delicious rice and that's it
Franky
Quote: Elena_Kamch

Made yesterday with pink Lambrusco
Rice almost did not change color. It turned out delicious!
I'll probably try with pink too
Elena_Kamch
Quote: Franky
I guess I'll try with pink too
Yes, I think you need to experiment with different things!
The daughter said that they differ in taste. She's a connoisseur of risotto
Lisichkalal
Quote: Franky

Lisichkalal, my Little Red Riding Hood (German champagne mentioned in the recipe) was also semi-dry - so I think it will be delicious. Do it! And then you will tell us
Here, you have semi-dry champagne, and me semi-sweet champagne))
True, there is still pink cream)
I have never made risotto in cartoons, pressure cookers, etc. Only classically on the stove with the gradual addition of broth. We love it very much, but I stand straight and catch the moment of readiness, so as not to under-finish or remake) I think, with mushrooms, chicken, olives, rosemary ... I wanted to)
you need to defrost the broth)
Franky
Quote: Lisichkalal
I have never made risotto in cartoons, pressure cookers, etc. Only classically on the stove with the gradual addition of broth.
and I always did that too, that's why I wondered if it would work or not ... It worked, oddly enough. But you still need to watch the rice - you can't overcook or undercooked, and you need to pour in the wine at the right moment ... So a small creative element still remains

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