Pressure Cooker Butternut Squash Risotto with Bacon

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I love risotto. I do. If I'm out to eat and there's a risotto special, I'll usually order it. Who doesn't love the creamy, cheesy, richness of risotto? What I don't love (until recently) is making risotto. I always had these romantic notions of sipping a glass of wine while stirring my risotto. Miles Davis would be playing in the background and I'd be having a lovely, elevated conversation with Preston about worldly events. In reality, I'd start out stirring and sipping, and adding stock...stirring, sipping, adding stock. This, according to most recipes should take about 20 minutes, but would eventually turn into a more hectic, stir, pour, stir pour, stir, pour...run out of stock. This would be followed by me frantically scurrying around trying to find more stock. By the time it was finally finished (never in 20 minutes), I'd be a sweaty, harried mess and my wine would be warm. Not exactly my idea of kitchen bliss. So, why, do you ask, am I including a risotto recipe on my blog? This is where the incredibly amazing Pressure Cooker comes in. If you decide to follow my blog, I warn you, this will not be the last you hear of the wonders of the Pressure Cooker. I plan to dedicate an entire post soon on how in love I am with my Pressure Cooker. But, until then, let me just say that you can make incredible risotto in your Pressure Cooker in about 15 minutes! So, skip the incessant stirring and enjoy a nice glass of Voignier instead... here's how:



That's frozen stock that I made in the pressure cooker last weekend



Cut both ends off the butternut squash (this makes it much easier to peel)  

Peel it with a vegetable peeler...I like this kind

Cut the squash into 1/2 inch chunks. You'll probably only need half of the squash, but chop it up anyway and freeze it for later.



In the Pressure Cooker pot, cook the bacon until crisp. Remove and reserve for later.

Discard all but a teaspoon of the bacon fat and add a tablespoon of olive oil to the pot. Saute onion until soft. Add salt. Add risotto and stir to coat with oil for about a minute. The rice will start to turn opaque.  Add the wine and cook for an additional minute (most of the liquid will evaporate).

Add the squash and stock (you can  make homemade stock in the pressure cooker super fast, too...more on that to come). Lock the lid on the pressure cooker and turn the heat up to high. Once it comes up to pressure, turn it down to low and set the timer for 7 minutes (yes, you read that right!). This is when you can sit down and enjoy your wine and Miles and have your lovely, elevated conversation about world events.

Using the quick release method for your cooker, remove the lid and continue to stir the risotto. Test for doneness. If necessary, continue to cook and stir for a minute or two until it's al dente. If needed, add up to an additional 1/2 cup of stock (you want it to be loose and creamy). Stir in the Parmesan and sage, check for seasoning, adding salt if necessary, and return the bacon to the pot. Garnish with fresh sage leaves, if desired.

Butternut Squash Risotto with Bacon

serves 4-6

• 4 slices thick cut bacon, cut into 1/2" pieces
• 1/2 cup chopped onion
• 1/2-1 tsp kosher salt (depending on the saltiness of your stock)
• 1 1/2 cups Arborio Rice
• 1/2 cup dry white wine (serve the rest with dinner)
• 3 to 3 1/2 cups chicken stock (preferably homemade)
• 1 1/2 cups butternut squash, cut into 1/2 in chunks (about 1/2 of a medium squash)
• 1/4 cup grated Parmeggiano Reggiano cheese
• 3-4 fresh sage leaves, chopped (plus more for garnish) or 1/2 tsp dried sage leaves

1. In the pot of your pressure cooker, over medium/high heat, saute the bacon until crisp. Remove from pot and reserve. Discard all but 1 tsp of the bacon fat and add 1 Tbsp of olive oil. Reduce heat to Med.
2. Saute onion until soft. Add salt and arborio rice. Stir to coat the rice with the oil and continue to cook until the rice is opaque, about 1 minute.
3. Add the wine and continue to stir for another minute.
4. Add 3 cups of stock and  the squash and stir to distribute.
5. Put the lid on the cooker and increase heat to high until it comes to full pressure. Turn it down to low heat and cook for 7 minutes.
6. Release the pressure using the quick release method (according to your cooker's directions) and remove lid. At this point, it should still be rather soupy.
7. Test for doneness (it should be al dente...if not, continue to cook and additional minute or two, adding the additional 1/2 cup of stock if necessary. Stir in the cheese and sage and salt to taste.

*Wine suggestion: An big oaky Chardonnay or a Pinot Noir would be great with this

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