Instant Pot Risotto
Although a little late to the game, I didn’t drink the Instant Pot Kool-Aid till after the New York Times wrote an article about this magic vessel last winter. (I know, I’m a snob that way. Whatever.) But now I’m a convert. I’ve given away my Japanese rice cooker with its always unsettling Teflon coating finish and collecting dust is my old trust Crockpot that I think it will get the heave soon. Why is it so great? Because the stainless steel interior can be a saute pan, slow cooker, rice cooker and pressure cooker all in one. And, unlike the pressure cooker that blew up in the face of one of my mother’s best friends (a story that I heard WAY too often growing up), this gadget is fairly safe. And it really works. We have loved it for cooking beans, soups, plain rice, etc. And despite me cringing when he asks to use it, Doug has created a number meat dishes that were apparently very tasty.
Pretty much the reason I’m writing what is likely the one-millionth Instant Pot risotto recipe that’s been published on the Internets in the past 18 months is that I’m tired of always searching for a basic, no-nothing added risotto recipe and my post-menopausal addled brain can’t seem to remember the water-to-rice ratio or the cooking time.