About a year ago my sister and I were talking , and she mentioned she likes to order risotto in a restaurant because she doesn’t make it at home. Same for me!
I had a recipe for risotto once. Reading through the process, it seemed intimidating. Slowly stirring the rice and broth while it simmered and adding liquid at intervals to achieve the right doneness and creaminess seemed daunting. I wasn’t sure I wanted to commit my time to the process, especially at the end of the day when I’m tired, people are hungry and I’m trying to coordinate the preparation for the rest of the meal. So, I never made it.
But recently I started wondering…was it possible to make it in the Instant Pot? Could I start the process, close the lid, “set it and forget it” and come back to a satisfying risotto? I decided it was worth the try. And was I ever glad I did! I didn’t think my family would be much interested in risotto, but I was wrong. Serving this recipe resulted in lots of compliments.
I texted my sister and let her know about my success. She texted right back, “Please share.” I did and she made it that very night. She texted back “Yummy” and said she will definitely make it again. If you like risotto, you should definitely try this recipe.
Instant Pot Risotto
- Instant Pot
- 2 tbsp olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 cup arborio rice
- 2 cups chicken broth
- 1/3 cup parmesan cheese freshly grated
- 1 tbsp butter
- Turn instant pot to sauté and add olive oil and shallot. Sauté until onion is soft. Add garlic, stir and cook for 1 minute. Add in rice and broth.
- Put on lid and set pressure knob. Cook on high pressure for 6 minutes. Allow pressure to release naturally, about 10 minutes.
- Remove lid. Stir in parmesan cheese, butter and serve right away.