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Instant Pot Risotto

Yields1 ServingPreparation10 minsCooking25 minsTotal35 mins

A delicious risotto cooked without supervision.

 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 butterwith oil, 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.