Risotto, Basic - Instant Pot

By lindaauman

Ingredients

• 2 cups of Arborio Rice
• 1 onion, chopped
• 1 swig of white wine
• Extra Virgin Olive Oil
• 1 tablespoon Parmesan cheese
• salt and pepper to taste

Preparation

Step 1

In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion until it becomes translucent (about 5 minutes).

Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!

Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.

Add the broth (or broth and veggie mixture), mix and close the top immediately.

Cook for 5 minutes at high pressure. Quick release and remove the inner pot from the cooker immediately to keep the rice from over-cooking . The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the cooker on medium saute and finish cooking it this way - stirring often- until it reaches the right consistency. For a classic finish, melt a tablespoon of butter and grated cheese and stir in right before serving.