Categories: Instant Pot
Ingredients
- 4 cups of chicken stock (or more if needed)
- 1/4 cup olive oil
- 1 medium yellow onion, diced
- Salt
- 2 cups arborio rice
- 1/2 cup of wine
- Large pinch of saffron (about 1 teaspoon)
- 1 or 2 tablespoons of butter
- 1 cup grated parmesan, divided
- Fresh thyme or parsley (optional)
Directions
- Prep your ingredients. Be sure that all your ingredients are prepped, measured, and ready to go. Place your stock in a sauce pan under low flame to gently heat.
- Sauté the onions and toast the rice. Add the olive oil and onion, along with a good pinch of salt, to the pressure cooker. Sauté over medium heat until the onion is translucent, about 3 minutes. Add the rice and continue to stir another 2 or 3 minutes, or until the rice is just slightly toasted.
- Add the wine and saffron. Add the wine to the pot (careful, it may splatter!), followed by the saffron, and stir until it has been absorbed, about 1 minute.
- Add the stock and bring to pressure. Add all of the stock, secure the lid on your pressure cooker, and bring up to high pressure using high heat.
- Cook the risotto. Start your timer for 6 minutes. Lower the heat to maintain the pressure and cook for 6 minutes.
- Quick release. After 6 minutes, release the pressure using a quick method: either by running cold running water over the cooker or pressing the quick-release valve on your cooker. Carefully remove the lid to avoid the steam and return the cooker to the stove.
- Final touches. If needed, cook the risotto further to absorb the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and 1/2 of parmesan. Stir. Taste to see if it needs more salt. Remove from heat and stir in fresh herbs, if using, reserving a few for garnish.
- Plate the risotto. Serve the risotto in a low-sided platter or bowl, or spoon into individual bowls. Garnish with remaining parmesan and any fresh herbs.