Made risotto in pressure cooker to later use in arancini balls
2 cups Arborio rice
4 cups chicken broth
2 tablespoons olive oil
1 onion diced
1 teaspoon minced garlic
1/2 teaspoon sumac
Freshly grated nutmeg to your preference
1 teaspoon Italian seasoning
1/2 cup white wine
1/2 teaspoon vegeta or adobo
1 tablespoon butter
1/4 cup grated Parmesan cheese
SautÃĐ onion and garlic in olive oil until semi translucent.
Add in arborio rice and toast until slightly golden.
Add in wine and scrape the bottom.
Add in chicken broth, sumac, vegeta, nutmeg, and Italian seasoning.
Cook on pressure cooker for 6 minutes.
Allow steam to release.
Mix in butter and Parmesan cheese. You can add in prosciutto if youâd like at this point. Or, a touch of truffle oil and some already cooked mushrooms.
Enjoy!