Risotto all' Amanda


"Proper risotto in the Italian-style can take a really long time to make. Here's a clever shortcut to truly stellar risotto; use a pressure cooker! This is the best risotto I've ever tasted, and it was improvised by my wife Amanda from scratch. I forced her to write down the recipe. And here it is, so the entire world can enjoy the sheer brilliance of great risotto in a fraction of the normal time. Don't say I never told you how awesome this stuff is."
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55 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir vegetable broth and saffron together in a bowl.
  2. Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
  3. Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
  4. Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
  5. Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
  6. Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.


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This recipe didn't work so well for us. The covered-bowl-on-steamer-rack method in the pressure cooker didn't work at all, so we ended up having to finish the rice in a saucepan. Also: three tab...

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