Risotto, risotto, why are you so hard to make?
If you are frustrated while preparing this tasty dish, I would like to introduce you to the Instant Pot method.
It’s a GAME CHANGER, my friend!
The best part is that this way of cooking risotto negates that dreaded part of standing in front of the stove stirring and stirring while the rice cooks. L’Instant Magique DOES THIS PART FOR YOU. Just a few minutes for Jump and then, “Look Ma, no hands!!” 😉
The best and easiest way to cook risotto!
- 4 soup butter
- 1 small yellow onion chopped
- 2 teaspoon chopped garlic
- 2 cups arborio rice
- 1/3 cup white cooking wine or dry white wine
- 4 cups chicken broth
- 2 soup chopped fresh parsley
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Melt the butter in Saute-High mode in the Instant Pot insert. Once melted, sauté the chopped onion and chopped garlic for 2 minutes. Add the rice and sauté for 1 minute. Toss the rice once or twice as it browns in the butter.
Turn off sauté mode and quickly pour in the chicken broth and chopped fresh parsley. Stir to combine. Put the lid on, set the valve to seal and cook on high pressure for 6 minutes.
Quickly release the pressure, remove the lid and stir in the grated parmesan. Remove the insert from the base and allow to cool slightly before serving. Season with salt and pepper to taste.
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