Sides
Instant Pot Risotto
Description
Instant Pot Risotto is risotto without the hassle! Not only is it easier to make risotto in a pressure cooker, it’s also just as rich and creamy as the traditional version. Mangia!
Ingredients
- 3 tablespoons unsalted butter
- 1 cup chopped shallot about 2 medium, or chopped yellow onion
- 3 cloves garlic minced
- ½ cup dry white wine such as Sauvignon Blanc, or additional chicken stock
- 1 ½ cups arborio rice
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon saffron threads optional
- 4 cups unsalted chicken stock or vegetable stock
- ¾ cup freshly grated Parmesan cheese plus additional for serving
- ½ teaspoon lemon zest from about 1/2 medium lemon
- 2 tablespoons freshly squeezed lemon juice from about 1/2 medium lemon
- 2 teaspoons chopped fresh thyme or chopped parsley, chives, or other herbs of choice, plus additional for serving
Directions
- Place the butter in the Instant Pot and turn to saute. When it’s nearly melted, add the shallot and cook, stirring often, until it softens, about 3 minutes.
- Stir in the garlic and let cook 30 seconds. Pour in the wine to deglaze, using a wooden spoon to scrape up any stuck on bits from the bottom of the pot.
- Stir in the rice, salt, pepper, and saffron. Pour in the stock. The rice should be completely submerged; if not, add more stock or water until it is.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 6 minutes—the pressure will build, then the 6-minute timer will begin. Once the timer goes off, let the pressure release naturally for 5 minutes, then vent to release any remaining pressure.
- Carefully open the pot. Stir in the Parmesan, lemon zest, lemon juice, and thyme. Taste and adjust seasoning as needed. Depending upon your stock, you may want more salt and/or pepper.
- If the risotto is thinner or the rice chewier than you would like, turn the Instant Pot OFF, then back to SAUTE. Let simmer for a few minutes more, stirring very frequently to prevent sticking. The risotto should be creamy and the rice should be tender but still maintain a little bite (you don’t want it to be mushy). Turn OFF. Let the risotto cool a few minutes (it will thicken a bit more). Serve hot with additional Parmesan and herbs.
