Instant Pot Risotto

An easy and delicious way to have an Italian dinner, at home!

#Risotto #ItalianDinner #DinnerIdeas #InstantPot

"Risotto is not just food. It’s the soft-spoken elegance of Italian cuisine on a plate."

— Stanley Tucci

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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!

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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

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Directions

1. 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.

   
   

2. Next, stir in onion; cook for 2 minutes and add rosemary, salt and pepper.

   
   

3. 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.

   
   

4. 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.

   
   

5. Once it's done cooking, use a wooden spoon to turn the knob to Vent. Remove lid when pressure is released.

   
   

6. Stir risotto until creamy, about 1 minute. Stir in Parmesan cheese until melted and combined. Enjoy!