I made risotto in the PC once before but tried a variation on it tonight.
The first time was basically a blend of the Hip PC/Serious Eats risotto methods (i.e. soften onion, add 2 cups of arborio rice and cook until translucent around the edges, add splash of wine to deglaze and scrape up any rice that may be sticking and cook off of most of the wine, add 4 cups of broth and cook for 7 minutes at high pressure).
This time, I tried a variation whereby I used tomatoes in lieu of some of the broth. In this case, I used a 796ml can and only added a bit of chicken broth to that. The Hip PC recipe calls for a 400g can...but I used what I had under the assumption that more tomato can't be bad. .
Put on the lid, brought it to high temp on the induction stovetop and let it come to pressure (which happens pretty quickly). Started to smell the clear smell of burning. Not good. Let it go, though,
After depressurizing and stirring up what looked like pretty decent risotto (on the top, anyhow), the bottom was clearly burnt badly to the bottom of the PC in a layer about 2mm thick, at least.
I have two hypotheses as to why this happened:
1. Too much tomato (i.e. sugar) led to burned rice at the high PC heat
2. The induction stovetop goes to high heat far too quickly and somehow that led to the badly burnt risotto...?
The first time with just broth, I didn't have the issue, but I think I might have brought it to temp more slowly.
Any ideas?
