Risotto, risotto, why are you so hard to make?
If you’re getting frustrated with making this delicious dish, let me introduce you to the Instant Pot method.
It’s a GAME CHANGER my friend!
Best of all, this way of cooking risotto eliminates the dreaded part of stirring and stirring on the stovetop while the rice cooks. The magical Instant Pot does this part for you. Only a few minutes to fry and then: “Look Ma, no hands!!” 😉
The best and easiest way to cook risotto!
- 4 tablespoon butter
- 1 small yellow onion chopped
- 2 tsp chopped garlic
- 2 cups arborio rice
- 1/3 Cup white cooking wine or dry white wine
- 4 cups chicken soup
- 2 tablespoon freshly chopped parsley
- 1/2 Cup grated parmesan cheese
- salt and pepper to taste
Melt the butter in the Instant Pot insert on Saute High mode. Once melted, sauté the chopped onion and chopped garlic for 2 minutes. Add the rice and sauté for 1 minute. Turn the rice once or twice while it toasts in the butter.
Turn off the frying mode and quickly pour in the chicken broth and freshly chopped parsley. Stir to combine. Put the lid on, set the valve to the off position and cook on high pressure for 6 minutes.
Quickly release the pressure, remove the lid and stir in the grated Parmesan cheese. Remove the liner from the base and allow to cool slightly before serving. Season with salt and pepper.
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