- 2
- 15 mins
- 15 mins
Ingredients
- 2 Medium sized Russett Potatoes, peeled and diced
- 1 Tbsp Unsalted Butter
- 1 Sm Onion, Finely chopped
- 1-2 Slides Pancetta, diced (1/4 in thick)
- 1 Cup Aborio Rice
- 3 Cups Chicken broth
- Pinch of Salt
- 2 Tbsp Chopped Fresh Italian Parsley
- 1/3 Cup Grated Parmigianno-Reggiano cheese
- Extra Parmigianno-Reggiano for Serving
Preparation
Step 1
1. Place the potatoes in a colander and rinse with cold water; let drain, Ina a small saute pan over Medium high heat, warm the butter. Cook the onion an Pancetta until soft and translucent; do not brown. Lower to medium and add the potatoes and cook for 10 minutes, stirring to coat all sides of the potatoes and prevent sticking. add the rice and cook for another minute, stirring to coat the grains. Scrape the mixture into the cooker with a heat proof spatula. Add the broth and salt.
2. Cover and cook on HIGH for 2-2 1/2 hours, until all the liquid is absorbed but the rice is still moist and the potatoes have softened to a mashed consistency. Stir in the parsley and the cheese. Serve immediately, spooned into bowls with more cheese sprinkled on top.