Instant Pot BBQ Pork
October 25, 2020
Umami Brussels Sprouts
November 1, 2020
I know what you’re wondering; is it as good as traditional, stirred for an hour risotto? No. It’s *better*. The pressure and higher heat brings out more starch, making a creamier texture. The only advice for this quick risotto is to hold off on add-ins until after it’s cooked, lest you get some funny textures in the final dish. Pair with shrimp or whitefish, and reserve leftovers for arancini…
Pressure Cooker Risotto
Risotto sans stirring
Servings 8
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups Arborio Rice
- 1 cup dry white wine
- 4.5 cups low sodium vegetable or chicken stock
- 1/2 cup italian parsley, chopped
- 1 cup grated parmesan cheese
- 1 lemon
Instructions
- Preheat your pressure cooking device on medium for 2 minutes. Add in butter, onion, and salt, and sweat for 3-4 minutes. Add in garlic and cook for another minute.
- Stir rice into pot and cook for 1-2 minutes. Pour in wine and deglaze, followed by stock and pepper. Apply lid and apply appropriate heat to bring pot to pressure. Cook under pressure for 6 minutes, then turn off heat and let pressure naturally dissipate, 10-12 minutes depending on your model.
- Once risotto is off pressure, stir in grated parmesan and 1/3 of the parsley. Move to serving dish, garnished with remainder of parsley and a squeeze of lemon.
