Instant Pot Risotto

Name: Instant Pot Risotto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: Italian
Ingredients: 2 cup Arborrio Rice (2 cups of Arborio rice); 1 piece Yellow Onion (1 onion, finely chopped); 3 pieces Garlic (3 garlic cloves, finely chopped); ¼ cup White Wine (1/4 cup of white wine); 3 tbsp Unsalted Butter (3 tablespoons of unsalted butter); 3 cup Chicken Bone Broth (3 cups of chicken bone broth); 1 cup Heavy Cream (1 cup of heavy cream); ½ cup Whole Milk (1/2 cup milk); ½ cup Parmigiano Reggiano (1/2 cup of freshly grated parmigiano reggiano, plus more for serving); 2 sprig Thyme (2 sprigs of fresh thyme); 0 pieces Table Salt (Salt and freshly cracked pepper); 0 pieces Parsley (Garnish: parsley, chives)

Instant Pot Risotto - New Year'S Dinner,Sides (Italian)

20 minItalian

Servings10

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Vegetarian
Pescatarian
Egg Free

Steps

1Rinse the Arborio rice under cold water and strain in a colander.
2Turn on the Sauté function of the Instant Pot or pressure cooker. Add the butter, onion, garlic, salt and pepper. Cook for 3-5 minutes until the onions are soft and translucent.
3Add the rice and stir to coat the rice with the onions. Toast the rice for about 2 minutes. Then pour in the white wine and simmer for about 1 minute and finally add in the chicken broth, add another pinch of salt and thyme.
4Turn off the sauté function. Close and lock the lid. Select High Pressure and set for 5 minutes. (It may take 5-10 minutes for the pressure to build but it should be quick because it’s already hot.)
5Release pressure carefully by pressing the quick-release method. This may take a couple of minutes. Unlock and remove the lid. Add cream and milk then stir about 1 minute. If there are any parts that are clumping up just separate with a fork.
6Turn off the heat completely. Stir in half a cup of Parmigiano-Reggiano cheese until melted. Serve immediately and garnish with more cheese, herbs and a drizzle of special extra virgin olive oil.