Instant Pot Risotto


Risotto is one of the dishes you will love to prepare in a pressure cooker. You do not need to monitor the cooking, you just have to sauté the vegetables and the rice, add the liquid and the device cooks the rice at the right texture.

For 4 servings of Risotto, simply double the amount of ingredients and follow the same steps while respecting the same cooking times as for two portions.

Leftover risotto without meat, poultry or fish can be stored for 5 days in the refrigerator and can be warmed over low heat by adding a little hot broth to the desired texture. Risotto does not freeze because it takes an unpleasant granular texture when defrosted and reheated.

Servings: 2

Note that the total cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before the evacuation of pressure.

Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 tbsp (15 ml ) olive oil
 1 tbsp (14 g) butter
 2 small shallots, chopped
 3/4 cup (150 g ) arborio or carnaroli rice
 3 tbsp (45 ml ) dry white wine
 2 cups (500 ml ) unsalted chicken broth or salt reduced, preferably
 ½ cup (30 g) grated parmesan
 1 tbsp (15 ml ) chopped fresh parsley
 Salt and pepper

1

Select «sauté at med » and put 10 minutes. Press « start».

2

As soon as the pan starts to heat, melt the butter, add the shallots and cook for 3 minutes, stirring constantly with a long-handled wooden spoon. If necessary reduce the time the shallots should not brown.

3

Add rice and cook 1 minute stirring constantly.

4

Add the white wine, stirring to dislodge the food particles that adhere to the bottom of the pot and cook until the wine is completely reduced and the rice begin to sizzle. Press "cancel".

5

Add the broth, pass the spoon around the bowl and stir until the rice is submerged. Close the lid with the valve in the pressure position. Select "pressure or manual", put 9 minutes at "high with warm to off". Press "start".

6

When the end of cooking alarm sounds, immediately release the pressure, add the cheese and parsley, stir and replace the lid, leaving it ajar for 2 minutes. Stir again, season to taste with salt and pepper and serve.

Ingredients

 1 tbsp (15 ml ) olive oil
 1 tbsp (14 g) butter
 2 small shallots, chopped
 3/4 cup (150 g ) arborio or carnaroli rice
 3 tbsp (45 ml ) dry white wine
 2 cups (500 ml ) unsalted chicken broth or salt reduced, preferably
 ½ cup (30 g) grated parmesan
 1 tbsp (15 ml ) chopped fresh parsley
 Salt and pepper

Directions

1

Select «sauté at med » and put 10 minutes. Press « start».

2

As soon as the pan starts to heat, melt the butter, add the shallots and cook for 3 minutes, stirring constantly with a long-handled wooden spoon. If necessary reduce the time the shallots should not brown.

3

Add rice and cook 1 minute stirring constantly.

4

Add the white wine, stirring to dislodge the food particles that adhere to the bottom of the pot and cook until the wine is completely reduced and the rice begin to sizzle. Press "cancel".

5

Add the broth, pass the spoon around the bowl and stir until the rice is submerged. Close the lid with the valve in the pressure position. Select "pressure or manual", put 9 minutes at "high with warm to off". Press "start".

6

When the end of cooking alarm sounds, immediately release the pressure, add the cheese and parsley, stir and replace the lid, leaving it ajar for 2 minutes. Stir again, season to taste with salt and pepper and serve.

Instant Pot Risotto

 

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