Instant Pot Risotto
Seves 4
Author note: The Instant Pot sauté feature can go from warm to hot quickly. When sauteing the onions and toasting the rice, keep a watchful eye and stir frequently. Arborio rice is a short grain rice.
4 tbsp unsalted butter, divided
2 tbsp finely diced white onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups (warmed) low-sodium chicken stock, divided
1/4 tsp black pepper
3/4 cup grated parmesan cheese
1/2 tsp kosher salt
In the Instant Pot, and using the sauté feature, melt 2 tablespoons of butter. Add the onion and cook until softened, about 2 minutes. Add the rice, and toast for 2 minutes, stirring often. Deglaze the pan with the white wine and let cook for 30 seconds. Stir to scrape up any bits stuck to the pan.
Add 3 cups of the chicken stock and the black pepper. Stir to combine. Seal the Instant Pot with the lid, cook for 7 minutes on high pressure and quick release the pressure.
Remove the lid and stir in the remaining 2 tablespoons of butter into the risotto. Add the parmesan and salt. Taste and adjust the seasoning with extra salt, pepper and parmesan. Right before service, add the remaining one cup of warmed stock to the risotto, stir to incorporate. Serve immediately with roasted seafood, meats or vegetables.
