Pressure Cooker Brown Rice Risotto

by Dan
(Vancouver WA)

Hey Sassy,
Is there a way to make a brown rice risotto in a pressure cooker?


Thanks,
Dan

*****

Hi Dan I would love to hear from others who know how to do this because I, personally, have not tried it.

I researched the topic a bit, and it seems that making a brown rice risotto without a pressure cooker requires a smaller brown rice, such as Japanese short-grain brown rice. Also, you will need to use more water and give it more time to cook, and lot more stirring.

But with a pressure cooker? Hmmmmm, I'm just not sure how that would work. I guess I always believed the key to risotto was the slow cooking and constant stirring.

So let's hope someone comes on here and educates us to this interesting topic. :O)

Comments for
Pressure Cooker Brown Rice Risotto

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Feb 03, 2010
 Hard to Make Pressure Cooker Brown Rice Risotto
by: Jill, The Veggie Queen

In order to make risotto, you need to use a starchy rice. There isn't any brown rice with the right kind of starch to make risotto creamy enough, in the pressure cooker or not.
But you can make farrotto which is a farro (Italian non-hybridized wheat) risotto made with semi-perlato risotto. Takes 3 cups liquid to 1 cup farro, at pressure for 8 minutes and a quick release. You can do a similar dish with barley and more liquid but it will take 25 minutes and a ratio of 4 cups water to 1 cup pearled barley.
The pressure cooker makes great traditional risotto with arborio, carnaroli or other starchy rice but then it's not whole grain. 5 minutes at pressure, 3 cups to 1, quick release. Good luck.
Feb 04, 2010
 Thanks, Jill
by: Sassy

Brilliant. Thanks for sharing your expertise, Jill. I'll look forward to making some farrotto soon. xo Sassy
Mar 31, 2011
 great help!
by: jennifer

i was desperately searching for a risotto recipe, found yours with such easy directions for farro... it was sooo good and really suited for the pressure cooker. Took a few minutes longer, but worth it! Really great with asparagus and edemame. Thanks so much!
Apr 01, 2011
 Try Buckwheat too...
by: Sassy

Excellent, Jennifer. So happy Jill, The Veggie Queen, came on to help us out.

I have personally been making risotto with buckwheat as well, and find that the consistency of cooked to slightly overcooked buckwheat - stirred up with other yummy ingredients (like Brussels!!) - make for a very creamy risotto.

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