Make restaurant-worthy risotto without the constant stirring by making it in your Instant Pot. Arborio rice, a short-grain rice, is the traditional variety used for risotto. It releases creamy starch as it cooks, but retains a tender, chewy bite.
Muilti-Cooker Porcini Risotto
- Prep Time
- Cook Time
- (5 /5)
- 2 ratings
- 4 Thin Slices Pancetta
- 1 Tablespoon Canola Oil
- 1 Cup Diced Onions
- 8 Ounces Porcini Mushrooms (Quartered)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Tablespoon Butter
- 1 1/2 Cups Arborio Rice
- 2 Tablespoons Minced Garlic
- 4 Cups (32 Ounces) Low-Sodium Chicken Broth
- 1/2 Cup Grated Parmesan Cheese
- Cut pancetta into strips.
- In multi-cooker or electric pressure cooker, heat oil and pancetta on the sauté function on medium. Cook 4 minutes until pancetta is crisp, stirring often. Using a slotted spoon transfer pancetta to small-size bowl.
- While still on sauté function add onions and mushrooms. Season with kosher salt and pepper. Cook 6 to 8 minutes until onions and golden brown. Stir occasionally.
- Add butter, rice, and garlic. Cook 2 to 3 minutes until toasted. Stir constantly. Add chicken broth, scraping up any browned bits with a wooden spoon.
- Seal and set to low pressure. Cook 5 minutes. Press quick release butter. Uncover and stir in Parmesan and pancetta.
- Transfer to serving bowl and serve warm.
- Serves 4
- Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
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