This creamy Italian rice dish comes together quickly, thanks to our risotto starter. If desired, stir in 1 1/2 cups cooked vegetables, rock shrimp or shredded chicken along with the butter and cheese and heat until warm.
- 2 Tbs. olive oil
- 1 1/2 cups Arborio rice
- 1 jar risotto starter
- 3 to 4 cups chicken broth (warmed for stovetop method)
- 2 Tbs. unsalted butter
- 2 oz. grated Parmigiano-Reggiano cheese
Pressure-cooker method: On the low or sauté setting of a pressure cooker, warm the olive oil. Add the rice and cook, stirring, for 3 minutes. Add the risotto starter and 3 cups of the broth. Close the lid and cook the risotto according to the manufacturer’s instructions for 6 to 8 minutes. Quickly release the pressure. If the rice is not done, continue cooking on the simmer setting, stirring, until the rice is tender but firm to bite, adding more broth if needed. Stir in the butter and cheese and serve immediately.
Stovetop method: In a large saucepan over medium heat, warm the olive oil. Add the rice and cook, stirring, for 3 minutes. Add the risotto starter and bring to a simmer. Add the warm broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 25 to 30 minutes, stir in the butter and cheese and serve immediately.