Instant Pot Risotto
An easy and delicious way to have an Italian dinner, at home!
"Risotto is not just food. It’s the soft-spoken elegance of Italian cuisine on a plate."
— Stanley Tucci
Tips:
1. Make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter but brands like 'Kerrygold' are my favorite.
2. This recipe requires a short grain rice that is high in starch such as Arborio, Carnaroli, or Vialone Nano.
3. You're going to need freshly grated parmesan cheese. This will make a huge difference in flavor!
Ingredients
¼ Cup butter
¼ Cup olive oil
2 Cups diced or sliced portobello mushrooms
1 Cup diced white onion
1 Tbsp Rosemary
1 ½ Cups Arborio rice
1 Cup white wine
1 Quart chicken stock
1 Tsp salt
1 Tsp ground black pepper
¾ Cup grated Parmesan cheese
Directions
Select the Saute function on an electric pressure cooker (Instant Pot). Add butter and olive oil; stir until butter melts. Add mushrooms, stirring occasionally until slightly softened, about 3 minutes.
Next, stir in onion; cook for 2 minutes and add rosemary, salt and pepper.
Stir rice into the pot until each grain is coated with butter-olive oil mixture. Pour in wine; simmer for 3 minutes. Pour in chicken stock and lightly stir.
Close and lock the lid. Turn the venting knob to 'sealing'. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Once it's done cooking, use a wooden spoon to turn the knob to Vent. Remove lid when pressure is released.
Stir risotto until creamy, about 1 minute. Stir in Parmesan cheese until melted and combined. Enjoy!
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