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.

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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.

Cuisine

Italian

Prep Time

2 minutes

Cook Time

9 minutes

Passive Time

15 minutes

Servings

people

Ingredients

• 2 Tablespoons olive oil
• 1 onion, chopped
• 3-5 cloves garlic, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional -- if you don't use it, just add that same amount in water)
• 4 cups veggie broth or water
• 1 - 1 1/2 teaspoons salt
• 1 cup Parmesan cheese, grated

Cuisine Italian Prep Time 2 minutes Cook Time 9 minutes Passive Time 15 minutes Servings people Ingredients 2 Tablespoons olive oil 1 onion, chopped 3-5 cloves garlic, chopped 1 1/2 cups Arborio rice 1/2 cup white wine (optional -- if you don't use it, just add that same amount in water) 4 cups veggie broth or water 1 - 1 1/2 teaspoons salt 1 cup Parmesan cheese, grated

Instructions

1. Push Saute button, add oil and heat until warm.
2. Add onion and garlic. Saute until glistening, about three minutes.
3. Add rice and stir until combined with onion and garlic.
4. Add wine and cook for about two minutes.
5. Add in veggie broth (or just plain water) and salt. Stir to mix.
6. Set Instant Pot to Manual/High Pressure and cook for nine minutes. When timer goes off position valve to Quick Release and let come down in pressure.
7. When steaming stops, slowly open lid. Depending on the age of your rice, you might need to put back on Saute mode to evaporate remaining liquid. Or it might be too dry and you need to add a little liquid. Either way, give it a few stirs, and when rice is at your desired creaminess, add in your Parmesan cheese and serve.

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