- Serves 4
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 1 tsp. kosher salt, plus additional for seasoning
- freshly ground black pepper
- 11/2 cup Arborio (risotto) rice
- 2 Tbsp. tomato paste
- pinch of saffron
- 1/4 cup dry white vermouth
- 3 cups chicken broth
- 1/2 lb. medium shrimp, peeled and de-veined
- 1/2 lb. small scallops (no larger than the shrimp)
1.Heat the olive oil in a pressure cooker over medium high heat.
2.Add in onions. Cook, stirring occasionally, until the onions are translucent.
3.Add the rice, tomato paste, and saffron. Stir until the grains are evenly colored.
4.Stir in vermouth and cook until it evaporates. Add the chicken broth.
5.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
6.Turn down the heat. Cook for 4 minutes.
7.Turn off the heat, and release the pressure by slowly pressing the button on the handle. Once all pressure is released, open the lid.
8.Stir in the shrimp and scallops and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes.
9.Season with additional salt and pepper to taste.
10.Rice should be creamy and not dry. It will continue to thicken.
11.Add more chicken stock if necessary before serving.