Risotto, Two Ways
Risotto…the ultimate Italian comfort food. Warm, creamy, utterly delicious, and very time consuming and fussy to make…until the Instant Pot came along! This is the kind of recipe that you can throw in some leftover veggies, or diced up meat – really, anything you want for flavor can be put in at the beginning of the recipe.
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Risotto, Two Ways
Risotto…the ultimate Italian comfort food. Warm, creamy, utterly delicious, and very time consuming and fussy to make…until the Instant Pot came along! This is the kind of recipe that you can throw in some leftover veggies, or diced up meat – really, anything you want for flavor can be put in at the beginning of the recipe.
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| Servings | Prep Time |
| 8people | 15minutes |
| Cook Time | Passive Time |
| 8 minutes | 15 minutes |
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Ingredients
- 6Tablespoons butter, unsalteddivided
- 1 oniondiced
- 2cups Arborio rice
- 2/3cup dry white wine like Pinot Grigio
- 1box vegetable stockcould use chicken stock
- 1 cup water
- 1teaspoon salt
- 1/2 teaspoon black pepper
- 1cup Parmesan cheese
Instructions
- Turn on the sautéed function, and adjust to normal. Add 2 tablsespoons butter to the liner of the pot.
- When the butter is melted, add onion. Cook the onion for several minutes, stirring often, until just beginning to get translucent.
- Add the uncooked rice and cook for 1 minute, stirring occasionally. You want the rice nicely coated with the butter.
- Add the wine, and cook for 2 minutes.
- Add the stock, and any seasonings you are using. Lock the lid and make sure the toggle is set to sealing. Set the manual/pressure cook setting to 8 minutes.
- Once the cooking is done, check your rice, making sure it is al dente. Add the rest of the butter and the cheese and stir well. Test for seasoning, and then enjoy!